Buffalo Chicken Cream Cheese Pinwheels (Printable)

Creamy chicken, Buffalo sauce, and cheese wrapped in tortillas for savory bite-sized pinwheels.

# What You Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 8 ounces cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup crumbled blue cheese
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely diced celery
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Assembly

11 - 4 large 10-inch flour tortillas

# Step-by-Step:

01 - In a large mixing bowl, thoroughly blend the shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, crumbled blue cheese, green onions, celery, garlic powder, salt, and black pepper until a homogeneous mixture is achieved.
02 - Place one tortilla flat on a clean surface and spread one quarter of the filling evenly, leaving a 1/2-inch border around the edges for easier sealing.
03 - Roll the tortilla tightly from one end to the other, maintaining a firm wrap. Repeat with remaining tortillas and mixture.
04 - Encase each rolled tortilla securely in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
05 - Remove wrapped tortillas from refrigeration, unwrap, and slice each roll into 6 uniform pinwheels using a sharp knife.
06 - Arrange the pinwheels on a serving platter and present chilled or at room temperature, as desired.

# Expert Suggestions:

01 -
  • These wraps pack a punch, but won't set your tastebuds on fire unless you want them to—perfect for customizing spice with a friend.
  • They became my go-to because they vanish quickly, and there's hardly any mess to clean up afterwards.
02 -
  • If you skip chilling before slicing, the pinwheels will squish and look messy—trust me, I learned the hard way.
  • Using freshly cooked chicken breast makes the filling tender and moist, but even rotisserie works if you're in a rush.
03 -
  • Don't rush slicing; use a gentle sawing motion with a sharp knife for perfect rounds.
  • Dampening your hands slightly when rolling can keep the tortilla from sticking to itself.
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