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A few Buffalo Chicken Pinwheels with a toothpick holding them together.
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Buffalo Chicken Pinwheels

Buffalo Chicken Pinwheels are a combination of buffalo wing sauce, tender shredded chicken, and a combination of cheeses, all rolled up in soft tortillas. Perfect for game day!
Course Appetizer, Lunch, Snack
Cuisine American
Prep Time 15 minutes
Chill Time 2 hours 45 minutes
Total Time 3 hours
Servings 24
Calories 72kcal
Author Brandie Skibinski

Ingredients

  • 8 ounce block cream cheese, softened to room temperature
  • ¼ cup crumbled blue cheese (or shredded mozzarella cheese)
  • ¼ cup mayonnaise
  • ⅓ cup Buffalo wing sauce (like Frank’s)
  • ½ teaspoon fresh lemon juice (if you don't have fresh, just skip it)
  • 2 ½ cups shredded or finely chopped cooked chicken breast (rotisserie chicken or canned chicken works as well)
  • 5 green onions, sliced (green parts only, divided use)
  • 1 teaspoon salt
  • 3 burrito-size flour tortillas (12-inch size)
  • ranch dip (for serving, optional)

Instructions

  • In a large bowl, beat the 8 ounce block cream cheese, softened to room temperature with a hand mixer until smooth.
    Beaten cream cheese in a bowl.
  • Add ¼ cup crumbled blue cheese (or mozzarella if using) and ¼ cup mayonnaise and continue beating until smooth.
    Blue cheese and mayo being added to cream cheese in a bowl.
  • Add 1/3 cup Buffalo wing sauce and ½ teaspoon fresh lemon juice, beating until combined.
    Buffalo sauce, lemon juice, cream cheese, blue cheese, and mayo n a cream cheese mixture.
  • Stir in 2 ½ cups shredded or finely chopped cooked chicken breast, ¼ cup green onions, and 1 teaspoon salt.
    Chicken, green onions, and salt being added to a buffalo mixture.
  • Cover the bowl with plastic wrap and let the mixture sit for at least 2 hours for the flavors to combine. Do not skip this step.
  • Using a large, 3-Tablespoon cookie scoop, portion out three heaping scoops (or ¾ cup total) of the chicken mixture onto the middle of a flour tortilla. Using an offset spatula or the back of a spoon, smooth it out in a thin, even layer, spreading it to the edges of the tortilla.
    Buffalo chicken mixture being spread over tortillas.
  • Sprinkle 2 teaspoons scallion over the chicken mixture, and then roll the tortilla up very tightly.
    Buffalo chicken mixture with green onions being wrapped up in a tortilla.
  • Wrap the tortilla in plastic wrap and refrigerate it for 45 minutes to firm up. Repeat with the remaining tortillas.
    Tortillas filled with cream cheese buffalo mixture being wrapped in plastic wrap.
  • Remove the tortillas from the refrigerator and unwrap the plastic wrap. Cut the end pieces off, and using a sharp chef’s knife, continue cutting 1 ½-inch-thick slices (wiping the knife clean before making the next cut).
    Tortillas with filling being cut into smaller pieces.
  • Arrange them on a platter and serve with ranch dip if desired.
    A bunch of Buffalo Chicken Pinwheels on a platter.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Sodium: 370mg | Fiber: 0.3g | Sugar: 1g
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