Buffalo Chicken Cream Cheese Pinwheels (Printable)

Tangy Buffalo chicken and cheese rolled in soft tortillas, ideal for serving at social occasions.

# What You'll Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 8 oz cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup crumbled blue cheese (optional)
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely diced celery
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas, 10-inch diameter

# How to Make It:

01 - In a large mixing bowl, integrate shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, blue cheese if using, green onions, celery, garlic powder, salt, and black pepper. Mix until smooth and homogeneous.
02 - Lay out a tortilla on a flat work surface. Spread one-quarter of the chicken mixture evenly over the tortilla, maintaining a 1/2-inch border at the edge.
03 - Carefully roll the tortilla tightly from one end to the other. Repeat with the remaining tortillas and filling.
04 - Wrap each rolled tortilla snugly in plastic wrap and refrigerate for a minimum of 1 hour to enhance firmness.
05 - Unwrap chilled rolls. Using a sharp knife, cut each roll into 6 uniform pinwheels.
06 - Arrange pinwheels on a serving platter. Present chilled or at ambient temperature.

# Expert Tips:

01 -
  • The creamy and spicy filling feels like the guilty pleasure you crave at gatherings.
  • They stay perfectly rolled and firm, so there's no mess when your friends are reaching for seconds.
02 -
  • Trying to cut the pinwheels before chilling always leads to squashed swirls—don’t be tempted.
  • Mixing the filling thoroughly with a spatula rather than a spoon gives a creamier, fluffier texture.
03 -
  • Plastic wrap is your best friend for keeping rolls tight and easy to slice.
  • Add celery and green onions at the last moment for unbeatable crunch.
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