These pinwheels pack all the bold, tangy-spicy flavors of buffalo chicken into a convenient, bite-sized wrap. Creamy, cheesy, and full of heat, they’re perfect for make-ahead appetizers and always disappear fast from the party table.
Yields 30 Servings Servings Quarter (7.5 Servings) Half (15 Servings) Default (30 Servings) Double (60 Servings) Triple (90 Servings) Prep Time 20 minsTotal Time 20 minsmakes about 30 pinwheels
Filling
2 cups cooked chicken breast, shredded (about 2 medium breasts)
4 oz cream cheese, softened
½ cup buffalo wing sauce (Frank’s RedHot or similar)
½ cup shredded cheddar cheese (or Monterey Jack)
¼ cup ranch dressing (or blue cheese dressing for a stronger flavor)
2 tbsp green onions, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground black pepper, to taste
Assembly
4 large flour tortillas (10-inch, soft)
Extra green onions or parsley for garnish (optional)
Make the Buffalo Chicken Filling
1
In a large mixing bowl, combine cream cheese, buffalo sauce, ranch dressing, shredded cheddar, green onions, and parsley.
Stir until fully blended into a creamy mixture.
Fold in shredded chicken and mix until evenly coated.
Taste and adjust heat by adding more buffalo sauce if desired.
Assemble the Pinwheels
2
Lay a tortilla flat on a clean surface.
Spread about ½ cup of the buffalo chicken mixture evenly over the surface, leaving a small border at the edges.
Roll the tortilla tightly into a log.
Wrap in plastic wrap to hold shape.
Repeat with remaining tortillas and filling.
Chill & Slice
3
Refrigerate the wrapped rolls for at least 30 minutes (up to 24 hours) to firm up for easier slicing.
Unwrap and slice into 1-inch pieces using a sharp knife.
Arrange on a serving platter and garnish with extra green onions or parsley if desired.
Tips & Variations
4
Make-ahead: Ideal for prepping the night before—just slice right before serving.
Gluten-free option: Use gluten-free tortillas.
Extra flavor: Add crispy bacon bits for a smoky crunch.
Spicy upgrade: Mix in finely chopped pickled jalapeños or a dash of cayenne pepper.
Suggested Pairings
5
Drink: Cold beer, hard cider, or sparkling water with lime.
Other bites: Mini beef sliders, veggie sticks with blue cheese dip, or crispy potato wedges.
Ingredients makes about 30 pinwheels
Filling
2 cups cooked chicken breast, shredded (about 2 medium breasts)
4 oz cream cheese, softened
½ cup buffalo wing sauce (Frank’s RedHot or similar)
½ cup shredded cheddar cheese (or Monterey Jack)
¼ cup ranch dressing (or blue cheese dressing for a stronger flavor)
2 tbsp green onions, finely chopped
1 tbsp fresh parsley, finely chopped (optional)
Freshly ground black pepper, to taste
Assembly
4 large flour tortillas (10-inch, soft)
Extra green onions or parsley for garnish (optional)
Directions Make the Buffalo Chicken Filling
1
In a large mixing bowl, combine cream cheese, buffalo sauce, ranch dressing, shredded cheddar, green onions, and parsley.
Stir until fully blended into a creamy mixture.
Fold in shredded chicken and mix until evenly coated.
Taste and adjust heat by adding more buffalo sauce if desired.
Assemble the Pinwheels
2
Lay a tortilla flat on a clean surface.
Spread about ½ cup of the buffalo chicken mixture evenly over the surface, leaving a small border at the edges.
Roll the tortilla tightly into a log.
Wrap in plastic wrap to hold shape.
Repeat with remaining tortillas and filling.
Chill & Slice
3
Refrigerate the wrapped rolls for at least 30 minutes (up to 24 hours) to firm up for easier slicing.
Unwrap and slice into 1-inch pieces using a sharp knife.
Arrange on a serving platter and garnish with extra green onions or parsley if desired.
Tips & Variations
4
Make-ahead: Ideal for prepping the night before—just slice right before serving.
Gluten-free option: Use gluten-free tortillas.
Extra flavor: Add crispy bacon bits for a smoky crunch.
Spicy upgrade: Mix in finely chopped pickled jalapeños or a dash of cayenne pepper.
Suggested Pairings
5
Drink: Cold beer, hard cider, or sparkling water with lime.
Other bites: Mini beef sliders, veggie sticks with blue cheese dip, or crispy potato wedges.
Buffalo Chicken Pinwheels
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