Buffalo Chicken Pinwheels (Print version)
Creamy Buffalo chicken filling rolled in tortillas, chilled, and sliced into bite-size pinwheels for an easy make-ahead appetizer.
# Ingredients:
For the buffalo chicken filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1/2 cup (120 ml) buffalo wing sauce, plus more for serving
03 -
1 tablespoon ranch seasoning
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
2 1/2 cups (300 g) cooked shredded chicken, cooled
07 -
1 cup (115 g) shredded cheddar and Monterey Jack cheese blend
08 -
1/3 cup (25 g) sliced green onions
09 -
1/3 cup (35 g) finely diced celery
10 -
1/4 cup (30 g) blue cheese crumbles, optional
For rolling and serving
11 -
4 large 10-inch flour tortillas
12 -
Ranch or blue cheese dressing, for dipping
13 -
Celery sticks and carrot sticks, for serving
# Instructions:
01 -
In a large bowl, stir the softened cream cheese, buffalo sauce, ranch seasoning, garlic powder, and black pepper until smooth and evenly colored.
02 -
Add the shredded chicken, cheese blend, green onions, celery, and blue cheese if using. Fold with a spatula until the chicken is fully coated and the mixture is thick.
03 -
Lay the tortillas flat. Divide the filling evenly between them and spread it in a thin layer, leaving about 1/2 inch bare around the edges.
04 -
Roll each tortilla into a firm log without squeezing out the filling. Wrap each roll tightly in plastic wrap.
05 -
Refrigerate the wrapped rolls for at least 2 hours, or up to 24 hours, until firm enough to slice cleanly.
06 -
Unwrap the rolls. Trim the uneven ends, then slice each log into 1-inch pinwheels with a sharp serrated knife. Serve chilled with ranch or blue cheese dressing.
# Good to know:
01 -
Makes about 32 pinwheels, depending on how thickly you slice them.
02 -
Best chilled for at least 2 hours before slicing.
03 -
Use fully cooked and cooled chicken for the best texture.