Buffalo Chicken Pinwheels Recipe

Introduction

Buffalo Chicken Pinwheels are a flavorful and fun appetizer perfect for parties or snacking. They combine the spicy tang of buffalo sauce with creamy cheese and tender chicken, all wrapped up in a soft flour tortilla. Quick to make and easy to serve, these pinwheels are sure to be a crowd-pleaser.

Ingredients

• 2 cups canned chicken
• 8 oz whipped cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup buffalo sauce
• 1/2 cup Ranch dressing
• 1/8 cup chopped green onions
• 1 large flour tortilla (about 13″ x 13″)

Instructions

1. Step 1: In a large mixing bowl, combine the canned chicken, whipped cream cheese, shredded cheddar cheese, Ranch dressing, buffalo sauce, and chopped green onions. Mix well using a mixer or silicone spatula until evenly blended.
2. Step 2: Lay a large square of plastic wrap (about 13″ x 13″) on your counter. Place the flour tortilla on top of the plastic wrap.
3. Step 3: Spread the buffalo chicken mixture evenly over the entire surface of the tortilla in a thin layer.
4. Step 4: Carefully roll the tortilla tightly from one edge, making sure not to squeeze out the filling as you roll.
5. Step 5: Wrap the rolled tortilla tightly in the plastic wrap, tucking in the ends to secure it well.
6. Step 6: Refrigerate the wrapped tortilla for at least 30 minutes to allow it to firm up and make slicing easier.
7. Step 7: After chilling, unwrap the plastic and cut off the ends of the roll. Slice the roll into 2 to 3-inch wide pinwheels.
8. Step 8: Arrange the pinwheels on a serving platter and sprinkle with additional chopped green onions if desired. Serve immediately.

Tips & Variations

• For a milder flavor, reduce the buffalo sauce or substitute with a mild wing sauce.
• Try adding finely diced celery for extra crunch.
• Use cooked shredded chicken instead of canned for a fresher taste.
• Substitute Ranch dressing with blue cheese dressing for a classic buffalo flavor twist.
• Wrap multiple tortillas at once and prepare ahead to serve at your next gathering.

Storage

Store leftover pinwheels covered in the refrigerator for up to 2 days. For best taste and texture, consume within this timeframe. When ready to serve again, enjoy cold or bring them to room temperature before serving. Avoid freezing as the creamy filling may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of canned chicken?

Yes, cooked shredded chicken works great and provides a fresher flavor. Just ensure the chicken is fully cooled before mixing with the other ingredients.

Can I make these pinwheels ahead of time?

Absolutely! Prepare and roll the pinwheels, then refrigerate them for up to 24 hours before slicing and serving. This makes them a convenient option for parties or meal prep.

Buffalo Chicken Pinwheels Recipe

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Buffalo Chicken Pinwheels are a delicious, easy-to-make appetizer that combines shredded chicken with creamy cheese, tangy buffalo sauce, and cool ranch dressing wrapped in soft flour tortillas. Perfect for parties, game days, or a tasty snack, these pinwheels offer a perfect balance of spicy, creamy, and savory flavors.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 pinwheels (about 3 pinwheels per tortilla) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups canned chicken, drained and shredded
• 8 oz whipped cream cheese, softened
• 1 cup cheddar cheese, shredded
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1/8 cup green onions, chopped
• 4 large flour tortillas (13″ x 13″)

Instructions

1. Prepare the filling: In a large mixing bowl, combine the canned chicken, whipped cream cheese, shredded cheddar cheese, buffalo sauce, ranch dressing, and chopped green onions. Mix thoroughly using a mixer or silicone spatula until all ingredients are evenly incorporated.
2. Lay out the tortilla: On a clean surface, spread a large 13″ x 13″ square of plastic wrap. Place one flour tortilla on top of the plastic wrap to prevent sticking and ease the rolling process.
3. Spread the mixture: Evenly spread the buffalo chicken mixture over the entire surface of the tortilla in a thin, uniform layer, ensuring complete coverage.
4. Roll the tortilla: Carefully and tightly roll up the tortilla starting from one edge, making sure not to squeeze out the filling as you roll. The goal is a tight spiral to hold the filling inside.
5. Wrap and chill: Wrap the rolled tortilla tightly in the plastic wrap, tucking in the ends to secure it completely. Place it in the refrigerator and chill for 30 minutes to help set the shape and flavors meld.
6. Slice into pinwheels: After chilling, remove the plastic wrap and cut off the ends of the roll. Using a sharp knife, slice the roll into 2 to 3-inch thick pinwheels.
7. Serve: Arrange the pinwheels neatly on a serving platter. Optionally, sprinkle with additional chopped green onions or a light drizzle of ranch or buffalo sauce before serving. Enjoy them chilled or at room temperature.

Notes

• Use softened cream cheese to make mixing easier and ensure a smooth filling.
• The plastic wrap step is crucial for a neat, tight roll that holds together well.
• Buffalo sauce level can be adjusted to taste for more or less spiciness.
• These pinwheels can be made a few hours ahead and kept refrigerated until serving.
• For a gluten-free option, substitute flour tortillas with gluten-free tortillas.

Keywords: Buffalo Chicken Pinwheels, appetizer, buffalo chicken dip, party food, easy appetizers, no-bake snacks