Name: Buffalo Chicken Pinwheels
Prep time: 15 min
Total time: 1 h 15 min
Yield: 24
Cuisine: American
Ingredients: 3-4 large flour tortillas (burrito size); 8 ounces cream cheese; 1/4 cup ranch dressing; 2 cups shredded chicken; 1/3 cup buffalo wing sauce; 3/4 cup finely shredded cheese (I used colby jack); 1/4 cup blue cheese crumbles; 1 Tablespoon minced chives

All the flavors of buffalo chicken dip in a delicious little bite! These Buffalo Chicken Pinwheels are easy to make – with less than 10 ingredients – and packed with amazing flavor. The perfect appetizer for your next gathering!

Whenever I think of game day foods, there are certain combinations that always come to mind. Like jalapeño popper, bacon cheddar ranch, and… of course… buffalo chicken. It’s a classic flavor combo that packs a punch, and it’s one of my personal favorites!

From Buffalo Chicken Wonton Cups to Buffalo Chicken Meatballs, I’m all about the sauce. And these Buffalo Chicken Pinwheels are my latest obsession!

A simple combination of cream cheese, ranch dressing, buffalo chicken, and two different kinds of cheese, these pinwheels make the ideal bites for any gathering. Not only are they easy to make in advance, and easy to transport if need be, but they’re perfectly bite sized and easy to eat. Meaning everyone ALWAYS comes back for more!

Whether it’s a game day party, a family gathering, or a night in with friends, these tortilla pinwheels are a guaranteed win… and a recipe you’ll make time and time again!

What you’ll need for this recipe

Tortillas – For this recipe I used 3 large (10 inch, burrito size) flour tortillas. I find that the softer the tortillas, the better they work for pinwheels, so I used Mission Brand Extra Soft & Fluffy.

Cream cheese – Cream cheese forms the base of the pinwheel filling. I used 8 ounces of plain cream cheese, softened. You could also substitute a tub of whipped cream cheese if you prefer.

Ranch dressing – To give the cream cheese a little more flavor, I combined it with 1/4 cup of ranch dressing. Not only does this add flavor, but it also helps to soften the cream cheese and give it a more spreadable texture.

Chicken – Chicken is the main ingredient in these pinwheels, and I used 2 cups of chopped rotisserie chicken. You can use any type of cooked chicken in place of rotisserie, including chicken breast, canned chicken, or even chicken tenders for a crispy buffalo chicken pinwheel.

Buffalo sauce – How do you turn plain chicken into buffalo chicken? Toss it in buffalo sauce! I used 1/3 cup of bottled buffalo sauce. You can feel free to adjust the amount according to your tastes… just be sure not to over-do it or the pinwheels will be soggy.

Cheese – These pinwheels have not just one, but two kinds of cheese. The first is a shredded cheese blend, such as cheddar jack or colby jack, and the second is crumbled blue cheese, which is a staple in any buffalo chicken recipe.

Chives – Finally, I added some chopped chives for a little bit of color and flavor. Alternately, you can use sliced green onions for the same effect.

How to make Buffalo Chicken Pinwheels

Combine the chicken & buffalo sauce – In a small bowl, combine the chopped, cooked chicken and buffalo sauce. Stir well until chicken is completely coated.

Make the cream cheese base – In a separate small bowl, combine the softened cream cheese and ranch dressing. Using a spoon or hand mixer, blend until smooth and creamy.

Layer the pinwheels – Lay the tortillas on a flat surface. Divide the cream cheese mixture evenly between them, then add the buffalo chicken, cheeses, and chives. For best results, don’t put the ingredients all the way to the edge of the tortillas.

Refrigerate – Starting at one end, roll each tortilla tightly into a long tube. (*Note: pinwheels will be full!) Wrap each rolled tortilla in plastic wrap and refrigerate for at least one hour to allow the ingredients to set.

Slice & serve – Remove the rolled tortillas from the refrigerator, uncover, and slice into pieces about 1 1/2 inch thick. Transfer to a serving plate and garnish with extra chives as desired.

Recipe variations

Use whole grain or flavored tortillas in place of regular flour tortillas
Use smaller tortillas in place of the large tortillas (*note: you will need more tortillas if they’re smaller)
Use chopped chicken tenders instead of shredded chicken
Substitute salad shrimp for the chicken to make Buffalo Shrimp Pinwheels
Add sliced green onions
Add additional veggies, such as finely chopped celery or carrots

Pro tips

Keep your tortillas in the package until you’re ready to use them. This keeps them from drying out and cracking!
For fuller pinwheels, use 3 large tortillas. For pinwheels that are a little less full, use 4.
If possible, use a hand mix to mix the cream cheese and ranch. This gives it a nice fluffy texture that spreads nicely over the tortillas.
For ease and convenience, use rotisserie chicken.
Taste the chicken before adding it to the pinwheels so you can make sure it has the right amount of flavor.
Be careful not to get too close to the edge of the tortilla with the cream cheese or the toppings. This will keep the filling from spilling out as you roll!
Refrigerate the pinwheels in plastic wrap for easy cutting. If you’re short on time, pop them in the freezer for 15-20 minutes instead.
Cut off both ends of the tortilla rolls before cutting them into pieces.

More pinwheels you’ll love!