Buffalo Chicken Pinwheels

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!

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Prep Time: 15

Additional Time: 1

Total Time: 1 15

Servings:

Calories: 109kcal

Author: Cathy Trochelman

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

Instructions

In a small bowl, combine the chopped, cooked chicken and buffalo sauce. Stir well until chicken is completely coated. Set aside.
In a separate small bowl, combine the softened cream cheese and ranch dressing. Using a spoon or hand mixer, blend until smooth and creamy.
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.
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.
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.

Notes

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.

Nutrition