A party spread favorite, these Buffalo Chicken Pinwheels have just the right amount of heat thanks to the Frank's Red Hot sauce mixed with shredded chicken, and a blend of three types of cheese, all wrapped up in a bite-size snack.
Keyword Buffalo Chicken Pinwheels
Prep Time 15minutes
Chill Time 2hours
Total Time 2hours15minutes
1rotisserie chickenshredded (about 3 cups)
5ozFrank's Red Hot Original Sauce
1cupcolby jack cheeseshredded
5large flour tortillas
In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, bleu cheese, salt, garlic powder, colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.
Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
Wrap in plastic wrap and place in the refrigerator 2-4 hours.
Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
Tip: Regular oven-baked chicken that has been shredded also works great for this recipe, and while refrigeration helps keep the rolls together, it is not required.