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This buffalo chicken pinwheels recipe makes the perfect party appetizer when I want something that I know is going to fly off of the buffet table. I mix creamy cheese with shredded chicken and my favorite buffalo sauce, then roll it all up in soft tortillas for the tastiest little buffalo bites. These roll ups always get requests on game day and they make an easy grab and go snack during the week.
Every bite is a mix of cool creaminess and fiery buffalo heat, and the spiral inside each slice adds a playful pop to the party platter. I love how the filling tucks neatly into each round, turning these rolled tortillas into tiny buffalo chicken sandwiches. Whether I’m serving them at a tailgate or bringing them to a party, they stack beautifully, are easy to serve, and always add a bright burst of flavor to my spread.
Why I Love This Recipe
There is nothing I love more than these buffalo chicken pinwheels when I want a fun, finger food that packs a punch of flavor and makes party food fun.
- Quick and easy buffalo chicken appetizer
- Made with creamy cheese and shredded chicken
- A great way to use leftover rotisserie chicken
- Perfect for parties, game day, or casual lunches
- Can be prepped ahead to save time during busy days
- Easy to slice and serve for any crowd
Pair your pinwheels with other buffalo fan favorites like my rich buffalo chicken dip or these savory buffalo chicken sliders for a warm, hearty option.
Ingredients Notes
- Rotisserie chicken: Perfect for easy prep. You can also use cooked chicken breasts. Just bake in the oven or cook on the stovetop until done. Shred the chicken while it is still warm, then let it cool slightly before mixing into the filling.
- Cream cheese: Full fat cream cheese gives the creamiest filling.
- Frank’s Red Hot Original Sauce: Classic buffalo flavor that can’t be beat.
- Bleu cheese: Adds tangy flavor, but cheddar or pepper jack work well as substitutes.
- Salt and garlic powder
- Colby jack cheese: Melts beautifully; cheddar or Monterey jack are good alternatives.
- Green onions or chives: Optional, but they add a fresh, crisp bite.
- Large flour tortillas: Flexible tortillas work best. Whole wheat or gluten free options can be used if they roll easily.
See the recipe card for full information on ingredients and quantities.
How to Make Buffalo Chicken Pinwheels
- Mix the filling: In a large bowl, combine cream cheese, buffalo sauce, bleu cheese, salt, garlic powder, colby jack cheese, and green onions. Use a hand mixer or spoon to mix until smooth and creamy.
- Add the chicken: Stir in the shredded chicken until every piece is coated in the buffalo cheese mixture.
- Roll the tortillas: Spread about ¾ cup of the buffalo chicken mixture evenly onto each tortilla. Roll tightly, keeping the filling from spilling out.
- Chill: Wrap each roll in plastic wrap and place in the fridge for 2 to 4 hours to let them firm up for easier slicing.
- Slice and serve: Use a sharp knife to slice into pinwheels, discarding the end pieces. Arrange on a platter and serve immediately for a crowd-pleasing appetizer.
Make Ahead & Storage Instructions
- Make ahead: You can assemble and roll the tortillas up to 24 hours ahead of time. Keep them tightly wrapped in the fridge and slice them right before serving for the best presentation.
- Store: Keep any leftover pinwheels in an airtight container in the refrigerator for 1 to 2 days.
- Reheating: These pinwheels are best served cold or at room temperature. Reheating is not recommended, as it can make the tortillas soft and lose their shape.
More Easy Appetizer Recipes
If you’ve tried this Buffalo Chicken Pinwheels Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Buffalo Chicken Roll-Ups
Ingredients
- 8 ounces cream cheese softened
- 5 ounces Frank’s Red Hot Original Sauce
- ½ cup bleu cheese crumbled
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup colby jack cheese shredded
- ⅓ cup green onions chopped
- 1 Rotisserie Chicken meat shredded (about 3 cups)
- 5 large flour tortillas
Instructions
- In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, bleu cheese, salt, garlic powder, colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.8 ounces cream cheese, 5 ounces Frank’s Red Hot Original Sauce, ½ cup bleu cheese, ¼ teaspoon salt, ¼ teaspoon garlic powder, 1 cup colby jack cheese, ⅓ cup green onions
- Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.1 Rotisserie Chicken
- Spread about 3⁄4 cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.5 large flour tortillas
- Wrap in plastic wrap and place in the refrigerator 2-4 hours.
- Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.
- Serve immediately.
Jenn’s Notes
- Precooked chicken from a regular oven, shredded, is equally suitable for this dish.
- Ensure that all ingredients are chopped to a consistent size to maintain a uniform appearance.
- Make sure your cream cheese is at room temperature to prevent lumps in the mixture.
- To prevent unrolling, secure each Buffalo chicken tortilla roll-up with a cocktail stick or toothpick.
- Do not omit the chilling step; chilling the tortillas for a few hours makes slicing much easier.
I really want to try this, can I use something besides Bleu cheese? Dry ranch or bottle ranch? If so how much you recommend?
my family loves buffalo chicken in many different ways. thx I for the recipe