Buffalo Chicken Pinwheels

Turn everyone's favorite party dip into a bite-size appetizer with this buffalo chicken pinwheels recipe! Roll up shredded chicken, spicy buffalo sauce, and cool cream cheese into tortillas and watch them disappear in no time.

Prep Time 15

Cook Time 0

Chilling Time 1

Total Time 1 15

Servings

Ingredients

8 ounces cream cheese softened
⅓ cup buffalo sauce
1 1/2 teaspoons ranch seasoning
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
3 green onions thinly sliced (around 3 tablespoons)
4 large (10-inch) flour tortillas

US Customary - Metric

Instructions

In a large mixing bowl, stir together the softened cream cheese, buffalo sauce, and ranch seasoning until smooth and creamy.
8 ounces cream cheese, ⅓ cup buffalo sauce, 1 1/2 teaspoons ranch seasoning
Fold in the shredded chicken, cheddar cheese, and green onions until evenly combined.
2 cups shredded cooked chicken, 1 cup shredded cheddar cheese, 3 green onions
Lay the tortillas flat on a clean surface and evenly spread the buffalo chicken mixture over each tortilla, leaving about a ½-inch border around the edges.
4 large (10-inch) flour tortillas
Roll each tortilla tightly into a log shape, pressing gently as you roll to help keep the filling compact.
Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 1 hour to firm up and make slicing easier.
Remove from the refrigerator and slice each roll into 1-inch pinwheels using a sharp knife or serrated knife.
Arrange on a serving platter and serve chilled with ranch or blue cheese dressing for dipping if desired.

Notes

Pinwheels can be made up to a day ahead of time and stored (wrapped) in the refrigerator until ready to slice and serve.
Leftover pinwheels can be stored in an airtight container in the fridge for up to 3 days. Do not freeze.

Nutrition