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Buffalo Chicken Tortilla Pinwheels Recipe

Buffalo Chicken Tortilla Pinwheels Recipe #Buffalo #Chicken #Tortilla #Pinwheels #Recipe Chicken Recipes Healthy, Chicken Recipes Easy, Buffalo Chicken Wings have been a sports party favorite for a long time and, eventually, someone came up with the genius idea of making a Buffalo Chicken Dip. The cool thing about the dip is that you get all the same flavors of Buffalo Wings, but you get to dip — or scoop — with crackers, chips, and celery sticks.
I’ve taken it all one step further: I took my usual Buffalo Chicken Dip recipe and rolled it up into bite-size tortilla pinwheels!

One of the great things about these Buffalo Chicken Tortilla Pinwheels is that there is more portion control than with the dip. I don’t know about you, but dips are one of those things that I have a hard time watching how much I eat. With these, you can decide to eat just a few and you’ll likely be eating much less than you would if you were scooping away at the buffet table.

The buffalo chicken mixture is much like the Buffalo Chicken Dip I make — with a few small changes. The biggest change is that I leave out blue cheese dressing. But, have no fear blue cheese lovers — there’s still crumbles added because I couldn’t do away with it all.  Everything is mixed up in one bowl, which is always nice when it comes time to wash the dishes.

Buffalo Chicken Pinwheels Recipe

These look delicious! What a yummy idea

Ingredients

  •     2 cups Cooked Shredded Chicken
  •     1/2 cup Crumbled Blue Cheese, or Shredded Cheddar
  •     1/2 cup Celery, finely diced
  •     1 8 ounce package Cream Cheese, well softened
  •     1/2 cup Hot Sauce
  •     4 Flour Tortillas, 10-inch size
  •     Black Pepper, to taste
  •     Ranch Dressing, for dipping

Directions

  1. In a large bowl, mix the chicken, cream cheese, celery, blue cheese, hot sauce and black pepper until well combined.
  2. Spread about 1/2 cup of the mixture in an even layer on 1 tortilla. Roll up tightly and wrap in plastic wrap. Repeat with remaining filling and tortillas.
  3. Refrigerate for at least 30 minutes or until firm. Cut off ends and slice into 1-inch rounds. Serve with ranch for dipping.
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