Buffalo Chicken Pinwheels Recipe

Buffalo Chicken Pinwheels are delicious, and have a nice tangy flavor and a bit of heat to them. These tortilla pinwheels are perfect for your next party, or Game Day! Tortilla pinwheel recipes are easy to make and people love to eat them. There are dozens of variations you can make for any occasion.

Buffalo Chicken Pinwheels

Football fans are gearing up for the Big Game! I was inspired to share with you a favorite Game Day appetizer. You don’t have to be a football fan to love these Buffalo Chicken Pinwheels! That unmistakeable hot wing sauce flavor, paired with blue cheese and a bit of celery. All in one tasty bite!

These are great because you can feed a crowd. I can get 6 rolls out of this recipe, and I cut each roll in about 6 or 8 pieces. If you are having a really big group over, just double the batch!

Buffalo Chicken Pinwheels are better if made ahead by a couple of hours, as they are easier to slice when chilled. Plus the flavors have a chance to blend. You can use a cooled rotisserie chicken, or just boil some chicken breasts for 20-30 minutes, then shred & cool it.

When I make these Buffalo Chicken Pinwheels, I have to do a few of the rolls without the blue cheese crumbles in them. Paul is a fan of the Seahawks, but not of blue cheese! I just put out some ranch dressing for him, and he’s happy. Until Wilson gets sacked!

Buffalo Chicken Pinwheels Recipe

 
These look delicious and I’m going to make them a Super Bowl party.

Prep Time 20 minutes   
Cook Time 40 minutes   
Total Time 1 hour   

Ingredients

•     1 pound boneless skinless chicken breast
•     1 cup shredded cheddar cheese or cheddar cheese blend
•     8 ounces cream cheese regular or Neufchatel, softened
•     1/2 cup Frank's Red Hot Cayenne Pepper Sauce
•     3 tablespoons finely crumbled blue cheese
•     1/3 cup diced celery
•     4 large burrito size flour tortillas

Instructions

1. Preheat oven to 375 degrees.
2. Line a baking sheet with aluminum foil and spray with cooking spray.
3. Place chicken breast on baking sheet. Lightly spray breasts with cooking spray and season with salt and pepper.
4. Bake for 40-45 minutes until chicken is thoroughly cooked.
5. Remove from oven and allow to cool.
6. Once chicken is cool to touch shred with the back of two forks until no large pieces remain. Place shredded chicken aside.
7. Place cream cheese, shredded cheese, hot cayenne pepper sauce, celery, and blue cheese in a large bowl.
8. Using an electric mixer beat until combined and creamy.
9. Stir in shredded chicken with a large spoon.
10. Divide chicken mixture between tortillas and divide evenly.
11. Tightly roll tortillas and wrap in plastic wrap. Place in refrigerator for a few hours or overnight.
12. When ready to serve cut off ends and slice into pieces about 1-inch thick.

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