Buffalo Chicken Pinwheels

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Buffalo Chicken Pinwheels are a spicy, creamy make-ahead party appetizer that can be prepped in just 20 minutes. Simply chill, slice, and serve this bold, bite-sized appetizer that everyone loves. Ideal for holidays, potlucks, or game day parties.

After making BLT pinwheels and pizza pinwheels, I realized something. I’m fully in my pinwheel era. So naturally, buffalo chicken pinwheels had to make their debut. And wow, they bring the perfect spicy twist!

These roll ups are the perfect party appetizer: bold, creamy, and easy to whip up with just a few ingredients. You can serve them chilled or at room temperature, either way they taste amazing.

Why I love this recipe

I love how these little spirals pack a punch! They are spicy, cheesy, and ridiculously easy to make. There’s no cooking required. Just mix, roll, chill, and slice. I’ve made them for game day, picnics, and lazy lunches, and they’ve never failed me.

Ingredients

To make these buffalo chicken pinwheels, I mix bold, creamy, and savory ingredients that come together fast.

• chicken – use shredded chicken breasts or make it easy with shredded rotisserie chicken, you can even use canned chicken if needed (just make sure to drain thoroughly)
• flour tortillas – pick large burrito-size tortillas or bigger for easier rolling
• buffalo hot sauce – pick your favorite, I used Frank’s Red Hot
• cream cheese – full fat or low fat, either is fine
• Ranch dressing – pick your favorite brand, I used Hidden Valley Ranch
• mild cheddar cheese
• blue cheese crumbles – great to add for a finishing touch but you can omit if you don’t have them on hand
• green onions – optional for garnish but pretty when serving to a crowd

Step by step

1. In a large bowl, beat the softened cream cheese with a hand or stand mixer until it’s completely smooth.
2. Add the buffalo sauce and ranch dressing. Mix until everything is fully blended.
3. Stir in the shredded cheddar cheese and cooked, shredded chicken by hand until everything is blended.
4. Place a tortilla on a clean surface and spread a generous, even layer of the buffalo chicken cream cheese mixture across it.

1. Roll the tortilla up tightly from one end to the other. Repeat the process with the remaining tortillas.
2. Transfer the rolled tortillas to the freezer for about 15 minutes or until ready to slice, to help them firm up to make slicing easier.
3. Slice the rolls into pinwheels with a sharp knife, about ½ to 1 inch thick. For cleaner cuts, wipe your knife after each slice.
4. If you’d like, garnish with crumbled blue cheese and chopped green onions before serving.

Variations

It’s easy to make this recipe your own. I’ve swapped ranch for blue cheese when I want more bite, and pepper jack cheese adds the perfect amount of heat. You can also stir in a little celery for texture or skip the cheddar altogether if you prefer it without cheese.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!