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.
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.
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.
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.
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.
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.
30 servings