Buffalo Chicken Cream Cheese Pinwheels (Printable)

Buffalo sauce, chicken, and creamy cheese wrapped in tortillas, sliced into savory pinwheels for gatherings.

# Ingredient list:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 8 ounces cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup cheddar cheese, shredded
05 - 1/4 cup blue cheese, crumbled (optional)
06 - 1/4 cup green onions, finely chopped
07 - 1/4 cup celery, finely diced
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)

# Cooking steps:

01 - In a large mixing bowl, thoroughly blend shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, blue cheese if desired, green onions, celery, garlic powder, salt, and black pepper until creamy and uniform.
02 - Lay one tortilla on a flat surface and evenly distribute one quarter of the mixture across the surface, leaving a 1/2-inch margin around edges.
03 - Starting from one end, tightly roll the tortilla into a log. Repeat with remaining tortillas and filling.
04 - Wrap each rolled tortilla securely in plastic wrap and refrigerate for at least 1 hour to firm.
05 - Unwrap chilled rolls and, using a sharp knife, cut each log into 6 even pinwheels.
06 - Arrange pinwheels on a serving platter. Serve chilled or at room temperature.

# Expert advice:

01 -
  • You can whip these up in under thirty minutes and watch them vanish just as quickly.
  • Each bite marries creamy, tangy, and spicy notes for a crowd-pleasing surprise that never gets old.
02 -
  • If you skip chilling, pinwheels will unravel and make a mess—learned that the hard way.
  • Subbing blue cheese with extra cheddar mellows the flavors and makes more guests happy.
03 -
  • The firmer the filling, the neater the slices—so don’t skimp on chilling.
  • Mix the filling until you see no streaks; uneven blending means patchy flavor.
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