Buffalo Chicken Tortilla Roll Ups Recipe
Pinwheels are one of my go-to appetizer ideas for all kinds of parties, because they’s super quick and easy to make. Since I always have some leftover chicken on hand, it’s easy to whip up this spicy buffalo filling with cream cheese, roll it up in some tortillas, then chill and slice.
Variations To Try
To make this buffalo pinwheels spicier, mix in diced jalapeños or a spicier hot sauce. You can also mix in diced celery for more texture.
How to Store
Store Buffalo chicken pinwheels in an airtight container, or wrapped in plastic wrap, and keep in the refrigerator for 2-3 days.
Notes and Tips
It’s best to use large flour tortillas for these chicken pinwheels. Corn tortillas are less pliable, so when you roll them they are prone to cracking. Corn tortillas also tend to be on the smaller side. Use any leftover chicken, cook some chicken breasts to shred, or use a rotisserie chicken.
How to Make Buffalo Chicken Pinwheels Step by Step
Make the Filling: In a large mixing bowl, beat 8 ounces of softened cream cheese until fluffy. Then add ½ cup of hot wing sauce, ¼ cup of blue cheese crumbles, 4 ounces of Colby-jack cheese, and ¼ cup of green onions. Next, fold in 1 pound of cooked and shredded chicken breast. Roll the Pinwheels: Evenly distribute and spread the buffalo chicken mixture into the center of 5 large flour tortillas, and roll them up tightly. Cover and Chill: Cover each rolled tortilla with plastic wrap, and chill in the fridge for 3-4 hours (or until ready to serve). Cut the Pinwheels: Slice the buffalo chicken filled tortillas into 1″ slices to create the pinwheels, and serve.