Buffalo chicken pinwheels are the perfect balance of spicy buffalo flavor and creamy cheese mixed together and served inside a soft tortilla shell. They will make for a great appetizer or dish to pass for your next gathering!
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Buffalo Chicken Pinwheel Sandwiches
I’m always looking for fun new recipes for appetizers. We love to have family gatherings and potlucks, whether it’s for a holiday or just a game day get-together!
One of my favorite appetizers is buffalo chicken dip. I absolutely love Frank’s Red Hot sauce. Buffalo chicken pinwheels are the ultimate combo of this spicy, flavorful sauce and creamy, smooth cream cheese. They balance each other out perfectly.
Buffalo Chicken Pinwheels have been a roaring success every time I bring them to a get together. I have a feeling you will have the same results. Enjoy this delicious appetizer!
What are Buffalo Chicken Pinwheels?
Buffalo Chicken Pinwheels (sometimes called Roll-Ups) are the ultimate appetizer! They are made by mixing together cream cheese, bleu cheese, shredded chicken, and buffalo sauce to create a creamy filling.
The filling is then spread onto soft tortilla shells and they are rolled up and cut into bite-size pieces.
Ingredients for Buffalo Chicken Roll-Ups
- 1 Rotisserie Chicken, meat shredded (about 3 cups)
- 8 oz cream cheese, softened
- 5 oz Frank’s Red Hot Original Sauce
- ½ cup bleu cheese, crumbled
- ¼ tsp salt
- ¼ tsp garlic powder
- 1 cup colby jack cheese, shredded
- ⅓ cup green onions, chopped
- 5 large flour tortillas
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How to Make Buffalo Chicken Pinwheels
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.
Add shredded chicken to buffalo mixture and stir well with a large spoon.
Pro-Tip: When shredding the chicken for this recipe it is better to have it shredded into small pieces. Large chunks tend to take up too much space when rolled into the tortilla and may result in a lumpy exterior, not a round shape as desired.
Coat all chicken with buffalo mixture.
Spread about ¾ cup buffalo chicken mixture onto a tortilla.
Roll up tightly, trying not to shift the buffalo chicken mixture too much.
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.
Pro-Tip: When slicing the tortillas, be sure to clean your knife off between slices. This will result in a better presentation of the appetizer.
Serve immediately
Ingredient / Substitutions
Chicken: You could also use chicken breasts instead of rotisserie chicken in this recipe. Cook over the stovetop on medium heat until the chicken breasts are cooked through. Using two forks, shred the meat while still hot. Allow meat to cook before adding it to the cream cheese mixture.
Cheese: You can use pretty much any type of cheese in your pinwheels. I just love the taste of bleu cheese with buffalo sauce. However, Pepperjack cheese adds a nice spice! You could also simply use cheddar cheese
How to Store Leftovers
It’s best if you can serve your Buffalo Chicken Pinwheels immediately. This recipe does not store well because the tortilla shells tend to get a bit soggy. If you do have leftovers, you should store them in an airtight container for no more than 1-2 days.
You are absolutely going to love these Buffalo Chicken Pinwheels. They make for such a great, bite-size appetizer for get-togethers. The flavor balance between Frank’s hot sauce and the smooth cream cheese is out of this world. I can’t wait for you to enjoy these!
Other Easy Appetizer Recipes
Pull-Apart Pigs in a Blanket | Blooming Quesadilla Ring | Buffalo Chicken Dip | Puffy Tacos | Homemade Pizza Pockets | Baked Brie Appetizer | Jalapeño Popper Dip | Pull Apart Christmas Tree Bread
Buffalo Chicken Roll-Ups
Ingredients
- 1 Rotisserie Chicken meat shredded (about 3 cups)
- 8 oz cream cheese softened
- 5 oz Frank’s Red Hot Original Sauce
- ½ cup bleu cheese crumbled
- ¼ tsp salt
- ¼ tsp garlic powder
- 1 cup colby jack cheese shredded
- ⅓ cup green onions chopped
- 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.
- Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.
- Spread about 3⁄4 cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.
- 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.
