Buffalo Chicken Cream Cheese Pinwheels (Printable)

Buffalo chicken, cheeses, and sauce wrapped in tortillas for tasty party pinwheels.

# What You’ll Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 8 ounces cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup crumbled blue cheese (optional)
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely diced celery
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas (10-inch diameter)

# Directions:

01 - In a large mixing bowl, combine shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, blue cheese if using, green onions, celery, garlic powder, salt, and black pepper. Mix well until creamy and evenly blended.
02 - Place a tortilla on a flat surface. Spread one quarter of the chicken mixture evenly, leaving a 1/2-inch border around the edge.
03 - Roll the tortilla tightly from end to end. Repeat with remaining tortillas and filling.
04 - Wrap each rolled tortilla tightly in plastic wrap. Refrigerate for at least 1 hour to allow pinwheels to firm up.
05 - Remove tortillas from refrigerator and unwrap. Using a sharp knife, cut each roll into 6 pinwheels. Arrange pinwheels on a serving platter. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • These wraps pack a punch, but the cream cheese keeps things cool and inviting for every palate.
  • They're just as effective for last-minute gatherings as they are for planned parties—seriously, they're a lifesaver.
02 -
  • I once skipped the chilling step and pinwheels looked like a messy heap—patience really pays off here.
  • Switching the order of mixing Buffalo sauce into the cheese instead of chicken reduces splatter and gives a richer flavor throughout.
03 -
  • Chilling the rolls before slicing is crucial for clean, bite-sized rounds.
  • Using a serrated knife makes slicing far easier and cleaner compared to a chef’s knife.
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