A super easy appetizer, these Buffalo Chicken Pinwheels are a hit among everyone. Minimal ingredients help them whip up fast and they taste just like your favorite dip!
Pinwheels are one of my favorite type of appetizers to make. I make a whole bunch of different ones and I honestly cannot say which kind I love best. All of them?
These Buffalo Chicken Pinwheels are one of my favorites, we love Buffalo Chicken Dip so when I can turn one of my favorites dips into a hand-held treat I did.
Easily available ingredients help these come together quickly with minimal effort, and in the end you have this perfect appetizer to serve at parties, game days or just because.
These pinwheels just can’t stay in our house long enough. Once they are cut up and plated they are gone as soon as I put them out.
This is how much everyone loves them, they are also one of most requested appetizers to bring to gatherings, which since they are so easy I always oblige.
Once you try these you will fall in love, they are just that good. They are slightly spicy but are really balanced well with all the ingredients.
If you have been looking for a delicious appetizer to bring to your next gathering, game day party or holiday – then you have to make these Buffalo Chicken Pinwheels.
Some of my other favorite pinwheel recipes we have on our site include: Mississippi Sin Dip Pinwheels, Chicken Salad Pinwheels and Sausage Dip Pinwheels.
WHY THIS RECIPE WORKS:
- You can control your spice depending on how much buffalo wing sauce you use.
- Easily double this recipe to make more (you most likely will want to).
- These travel easily so they are the perfect appetizer to bring to gatherings.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Cream cheese
Cheddar cheese
Buffalo wing sauce
Dried ranch seasoning
Green onions
Blue cheese crumbles
Chicken
Tortillas
Ranch dressing, optional
HOW TO MAKE BUFFALO CHICKEN PINWHEELS, STEP BY STEP:
- In a large bowl, add the cream cheese, cheddar cheese, buffalo wing sauce, ranch seasoning, green onions, and optional blue cheese.
- With an electric hand mixer, mix together until smooth and combined.
- Next add the cooked chicken.
- Fold the chicken in until combined with the mixture.
- On a clean work surface lay down a tortilla. Take ¼ of the chicken mixture and spread it evenly on the tortilla, leaving about a ½ inch border.
- Tightly roll the tortilla to form a long log. Repeat with the remaining tortillas/filling.
- Wrap the tortillas tightly in plastic wrap, folding the ends of the plastic wrap under. Place in the refrigerator for at least 2-4 hours to set up.
- Remove from the refrigerator, unwrap the pinwheels from the plastic wrap and cut into ½-inch slices, serve with ranch dressing for dipping, if desired.
WHAT KIND OF CHEESE SHOULD I USE?
For the classic version like the dip, you will want to use cheddar cheese for this recipe.
If you are not a cheddar cheese fan, some other great options include colby jack, Mexican blend or a marble jack.
WHAT IS THE BEST CHICKEN TO USE?
If you want a quick and easy way you can use shredded rotisserie chicken. Otherwise you can bake or boil your chicken and shred it.
It really is up to you how you want to make your chicken for this recipe. You CAN use canned chicken, but I like fresh better but in a pinch it will work.
WHAT TORTILLAS SHOULD I USE?
We like to use burrito size tortillas for this Buffalo Chicken Pinwheel Recipe. The filling makes enough to fill 4 of these types of tortillas.
You can use flour, wheat or whatever your favorite tortilla flavor is as long as you think that it will pair well with the filling flavor.
ARE THESE SPICY?
These do have a little kick to them, if you do not want them overly spicy then I would cut the buffalo wing sauce amount in half.
You can add more sauce to make them spicier if you’d like, just know that the added liquid could make them soggier.
HOW TO STORE:
These pinwheels can be stored in an airtight container either cut or uncut in the refrigerator for up to 2-3 days. You will run the risk of the tortilla getting soggy if you store any longer.
If you are storing uncut then I suggest keeping them wrapped in the plastic wrap until you intend to cut them.
You can even freeze these for up to 3 months. I like to flash freeze these and place them in a freezer safe container with parchment paper between layers so they don’t all get stuck together.
Defrost in the refrigerator overnight until thawed, you can just grab as much as you’d like and defrost that way and serve.
TIPS AND TRICKS:
- These have a nice bit of spice to them, you can cut it back if you want them to be less spicy.
- You can use any tortilla flavor you like as long as they are burrito size.
- You can use freshly shredded cheddar cheese or bagged for this, cheddar is what we go with but you can use your favorite cheese but it won’t taste the same.
- To easily cut these I recommend using a serrated knife.
- These need to chill for at least 2-4 hours, this helps them hold up and the flavors to marry and have them be easier to cut.
- In a pinch you can use canned chicken, but I recommend shredded chicken breast cooked how you like or rotisserie chicken.
- These can be frozen, see above on how to do that.
Looking for that perfect appetizer for get togethers, game days or just because you love appetizers? Then you have to make these Buffalo Chicken Pinwheels.
If you like this recipe you might also like:
If you’ve tried these BUFFALO CHICKEN PINWHEELS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Buffalo Chicken Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- ¼ cup buffalo wing sauce
- 1 Tablespoon dried ranch seasoning
- 2 green onions thinly sliced
- 2 Tablespoons blue cheese crumbles optional
- 2 cups shredded cooked chicken
- 4 burrito sized tortillas
- Ranch dressing for dipping optional
Instructions
- In a large bowl, add the cream cheese, cheddar cheese, buffalo wing sauce, ranch seasoning, green onions, and optional blue cheese.
- With an electric hand mixer, mix together until smooth and combined.
- Next add the cooked chicken.
- Fold the chicken in until combined with the mixture.
- On a clean work surface lay down a tortilla. Take ¼ of the chicken mixture and spread it evenly on the tortilla, leaving about a ½ inch border.
- Tightly roll the tortilla to form a long log. Repeat with the remaining tortillas/filling.
- Wrap the tortillas tightly in plastic wrap, folding the ends of the plastic wrap under. Place in the refrigerator for at least 2-4 hours to set up.
- Remove from the refrigerator, unwrap the pinwheels from the plastic wrap and cut into ½-inch slices, serve with ranch dressing for dipping, if desired.
Notes
- These have a nice bit of spice to them, you can cut it back if you want them to be less spicy.
- You can use any tortilla flavor you like as long as they are burrito size.
- You can use freshly shredded cheddar cheese or bagged for this, cheddar is what we go with but you can use your favorite cheese but it won’t taste the same.
- To easily cut these I recommend using a serrated knife.
- These need to chill for at least 2-4 hours, this helps them hold up and the flavors to marry and have them be easier to cut.
- In a pinch you can use canned chicken, but I recommend shredded chicken breast cooked how you like or rotisserie chicken.
- These can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY POSTED SEPTEMBER, 2021
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