Buffalo Chicken Pinwheels
These buffalo chicken pinwheels are made with creamy cheese, shredded chicken, and bold buffalo sauce wrapped in soft tortillas. They’re a quick, no bake option that works just as well for lunchboxes as they do for parties and game day.
Servings: 4 people
Print Recipe
Equipment
- Large mixing bowl
- Measuring cups
- Knife and cutting board
- Spatula or large spoon
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded chicken
- 1/2 cup cheddar cheese shredded
- 1/2 cup buffalo wings sauce
- 1/4 cup finely diced celery
- 2 green onions thinly sliced
- 2 large tortillas
Instructions
- Add the softened cream cheese, shredded chicken, cheddar cheese, buffalo sauce, celery, and green onions to a large mixing bowl. Stir until everything is well combined.
- Spread about half of the mixture onto each tortilla, keeping it in an even layer all the way to the edges. Roll the tortillas up tightly, then slice into one-inch pinwheels and serve.
Notes
• These pinwheels can be baked or air-fried for a warm, creamy version that tastes similar to buffalo dip. Bake on parchment at 350°F for 10 to 15 minutes, or air fry at 375°F for 5 to 8 minutes, until warmed through and lightly crisped.
• The pinwheels can be made up to 24 hours ahead and stored in the refrigerator. Chilling helps the flavors deepen and makes them easier to slice cleanly.
• The heat level starts with your buffalo sauce, but you can turn it up by adding chopped pickled jalapeños, red pepper flakes, or about 1/2 teaspoon of cayenne pepper.
• Toothpicks are not required, as the pinwheels hold together well on their own. They are optional if you want easier grab and go serving for parties.