Buffalo Chicken Pinwheels are an easy and delicious finger sandwich that everyone will love. Filled with tender hearty chicken, spicy Buffalo sauce, sharp cheddar all in a tangy cream cheese mixture, they’re a tasty appetizer or even light meal!
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Buffalo Chicken Pinwheels
When it comes to whipping up an appetizer for a party, gathering, or game-day event, I look for recipes that pack a punch, are easy to whip up, and can feed a crowd. And these Buffalo Chicken Roll Ups, check all those boxes!
These tortilla roll-ups are always a crowd-pleaser, are quick to put together, beautiful when displayed on a platter, and are oh-so-delicious!
And if you’re like me, and love a good Buffalo chicken wing, then these chicken pinwheels are for you! Tender chicken, sharp cheddar cheese, and that iconic spicy Buffalo Sauce rolled up in a tender tortilla; this is finger food perfection!
These Buffalo Chicken Pinwheels are not only great to serve at a party, but they are perfect to enjoy as a light lunch or as a tasty after-school snack that the kids are sure to love! Just make them in the morning and slice and serve when ready to eat!
So when you need a simple, quick, and easy recipe that’s packed full of flavor that everyone will love, whip up a batch (or two!) of this easy-to-snack on buffalo chicken roll-ups! Your guests will surely thank you.
If you like pinwheel recipes, check out my Crack Chicken Pinwheels too!
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Chicken – To save on time, feel free to precook some chicken breasts and store them in the refrigerator until ready to use. If you don’t have any pre-cooked chicken on hand, feel free to grab a rotisserie chicken from your local grocer or even use canned chicken for easy prep.
Buffalo Sauce – Use your favorite Buffalo Sauce or make my easy homemade version that requires just 5 ingredients and 5 minutes to make!
Cream Cheese – Feel free to use a reduced-fat or fat-free version. Be sure to bring it to room temperature before mixing.
Cheese – I like to use a sharp shredded cheddar mix but feel free to use your favorite cheese blend.
Green Onions – Also known as scallions, these young plants have a very mild onion flavor. When using in the pinwheel filling, be sure to finely mince the green stalk prior to adding, while discarding the white bulb.
Tortillas – Use a large 10-inch size flour tortilla. You can use low-carb versions if you prefer.
How to make Buffalo Chicken Pinwheel Sandwiches
First: Add the softened cream cheese, Buffalo Sauce, and shredded cheese in a large bowl. Stir to combine.
Second: Add in the shredded chicken and green onions. Fold gently to combine. Be careful not to over mix and break up the chicken.
Third: Divide the chicken mixture between 4 large (10 inch) flour tortillas. Spread in an even layer being sure to get close to the edges.
Fourth: Roll them up tight and wrap them in plastic wrap. Chill for 30 minutes to 1 hour to let them firm up.
Fifth: When ready to serve, unwrap from the plastic. Using a sharp knife, slice into 8 pieces, trimming off the ends where the filling and tortilla are uneven. Serve immediately.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I make these Buffalo Chicken Pinwheels in advance?
Sure can! These pinwheels can be made up to 24-hours in advance. If making in advance, I highly recommend wrapping them tightly in plastic wrap. Do not slice until ready to serve.
Can these Pinwheels be frozen?
I do not recommend freezing them as the cream cheese will lose its consistency once thawed and will result in soggy pinwheels with a chalky texture.
Do Pinwheels need to be refrigerated?
Yes, the Pinwheels need to be refrigerated because the filling is a cream cheese base. Store any leftovers in an airtight container in the fridge for up to 3 days.
How do I prevent the Pinwheels from getting soggy?
Be sure to drain any wet ingredients really well before placing them in the roll-up mixture. You can also create a moisture barrier with cream cheese or mayo to protect the tortilla. And finally, be sure to tightly wrap in plastic wrap when storing.
How do I cut Buffalo Chicken Pinwheels?
Be sure to chill the pinwheel for a minimum of 30 minutes before slicing, with 1 hour being even better! This allows the cream cheese mixture to firm up and becomes easier to cut.
When ready to slice, use a very sharp or serrated knife. Hold the wrap gently and use a back and forth motion while you move the knife through the pinwheel.
If the knife gets coated with the mixture, wipe it clean before making the next cut.
Tapas Tips & Tricks
- Switch up the tortillas for your favorite low-carb tortilla.
- Try them with turkey or ham instead of chicken.
- Serve them hot by baking the sliced pinwheels at 350F for 10-15 minutes or until they are a light golden brown.
- Feel free to use less Buffalo Sauce or use regular hot sauce if you prefer a milder taste.
- Swap out the cheddar for blue cheese crumble if you’re going for a traditional Buffalo chicken wing pairing!
- Serve with Ranch Dressing or Blue Cheese Dressing if you like.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Buffalo Chicken Pinwheel recipe is the perfect party appetizer or the ultimate handheld snack! With only 10 minutes of prep time, these easy roll-ups are packed with flavor and are sure to quickly disappear!
More Easy Finger Foods
- 8 ounces cream cheese (softened)
- 2 tablespoons buffalo sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
- 1 cup cooked shredded chicken
- 4 large flour tortillas (10 inch)
- Add the softened cream cheese, Buffalo Sauce, and shredded cheese in a large bowl. Stir to combine.
- Add in the shredded chicken and green onions. Fold gently to combine. Be careful not to over mix and break up the chicken.
- Divide the chicken mixture between 4 large (10 inch) flour tortillas.
- Spread in an even layer being sure to get close to the edges.
- Roll them up tight and wrap them in plastic wrap.
- Chill for 30 minutes to 1 hour to let them firm up.
- When ready to serve, unwrap from the plastic.
- Using a sharp knife, slice into 8 pieces, trimming off the ends where the filling and tortilla are uneven.
- Serve immediately.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 16 Serving Size: 2 pinwheels
Amount Per Serving: Calories: 132Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 203mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 6g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
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