Buffalo Chicken Pinwheels
Buffalo Chicken Pinwheels are an easy appetizer for any party. Tortillas rolled up with spicy, creamy chicken, ranch, blue cheese and celery.
Servings: 30 pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon dry ranch mix
- 1/2 cup sour cream
- 2 cups shredded cooked chicken
- 1 ½ cups freshly shredded mozzarella cheese
- ½ cup buffalo sauce like Frank’s Red Hot
- ½ cup diced celery
- ¼ cup thinly sliced green onions
- ¼ cup blue cheese crumbles
- 3 large flour tortillas room temperature
- Optional for dipping: extra buffalo sauce, ranch or blue cheese dressing for dipping
Instructions
- In a large bowl, combine cream cheese, sour cream, hot sauce and ranch mix until smooth. Add shredded chicken, cheese, celery and green onions and stir to combine.
- Lay a flour tortilla out on a flat surface. Spread about a third of the cream cheese mixture over the tortilla, leaving about 1/2" on one edge. Gently roll the tortilla up as tightly as you can, pressing towards that 1/2" of empty tortilla. Wrap tightly with plastic wrap and store in the refrigerator for at least one hour or up to 24 hours. Repeat with the remaining chicken mixture and tortillas.
- When ready to serve, remove the rolled tortillas from the fridge, unwrap and place on a cutting board. Using a sharp serrated knife, slice into 1-inch pinwheels and arrange on a serving plate.
- Serve with Buffalo sauce, Blue Cheese or Ranch dressing for dipping.
Notes
Store leftover pinwheels in an airtight container in the refrigerator. They will remain fresh for 2-3 days. Any longer and they will become soggy.
Nutrition
Calories: 81kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 267mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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