Buffalo Chicken Pinwheels
A delightful blend of tender chicken, spicy buffalo sauce, and creamy cheese wrapped in soft tortillas. Perfect for family gatherings or a cozy dinner.
Ingredients
Main Ingredients
- 2 cups cooked chicken (shredded) I usually shred rotisserie chicken for speed
- 1/2 cup buffalo sauce Adjust the heat to your liking; Frank’s RedHot is a classic
- 1 package (8 oz) cream cheese Softened, for that creamy texture
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions (chopped) For a fresh bite
- 4 large flour tortillas Whole wheat or spinach tortillas can be a healthy option
Optional Additions
- lettuce For extra flavor and crunch
- diced celery For extra flavor and crunch
- blue cheese crumbles For extra flavor and crunch
Instructions
Preparation
- Shred your cooked chicken into bite-sized pieces.
- In a mixing bowl, combine the shredded chicken with buffalo sauce, softened cream cheese, shredded cheddar cheese, and chopped green onions. Stir until well-blended.
Assembly
- Take a tortilla and lay it flat. Spread a generous amount of the buffalo chicken mixture over the tortilla, leaving a small border around the edges.
- If desired, sprinkle some chopped lettuce or diced celery over the filling.
- Tightly roll the tortilla from one end to the other.
- Repeat with the remaining tortillas.
- Using a sharp knife, slice each rolled tortilla into bite-sized pinwheels.
Notes
Feel free to swap the cream cheese for Greek yogurt for a lighter take, or use a dairy-free cream cheese for a vegan alternative. You can also store leftovers in the fridge for up to 3 days or freeze the uncut rolls for up to 2 months.