Buffalo Chicken Pinwheels are the perfect cold appetizer when you want something with bold flavor that everyone will actually eat. These buffalo chicken roll ups taste just like buffalo chicken dip wrapped in a tortilla, and they take only 15 minutes to prep before they chill in the fridge.
Buffalo Chicken Pinwheels
What makes these buffalo chicken tortilla pinwheels so great for parties is that you can make them hours ahead and they’re easy to grab and eat. The combination of cream cheese, ranch seasoning, and Frank’s hot sauce gives you that classic buffalo flavor without the mess of wings.
Ingredients & Equipment
You’ll need these ingredients to make Buffalo Chicken Pinwheels:
- Shredded cooked chicken
- Cream cheese
- Frank’s hot sauce
- Ranch seasoning
- Large tortillas
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups
- Measuring spoons
- Medium bowl
- Spoon or spatula
- Butter knife or offset spatula
- Plastic wrap
- Cutting board
- Serrated knife
Step By Step Directions
This recipe makes 28 servings. It takes 15 minutes of prep time and 4 hours of chill time.
Step 1. Stir together the chicken, cream cheese, hot sauce and ranch seasoning.
Step 2. Spread ¼ of the mixture evenly over each tortilla.
Step 3. Roll up the tortilla around the chicken mixture and wrap tightly with plastic wrap.
Step 4. Chill for at least 4 hours before slicing into one inch pieces and serving.
Variations
- Blue Cheese Version: Replace ranch seasoning with crumbled blue cheese for a more traditional buffalo wing flavor
- Milder Buffalo: Use less hot sauce or mix in a tablespoon of honey to tone down the heat
- Bacon Buffalo: Add crumbled cooked bacon to the filling for extra flavor and texture
- Celery Crunch: Mix in finely diced celery for that classic buffalo wing side that adds crunch
- Cheddar Buffalo: Add a layer of shredded cheddar cheese before rolling for extra richness
Leftovers & Storage
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. These are one of those recipes that taste great the next day because the flavors have more time to blend together. You can also store the unsliced wrapped rolls for up to 2 days before cutting.
Tips & Tricks
- Use rotisserie chicken to save time, or shred leftover chicken from another meal
- Make sure your cream cheese is completely softened or the mixture will be lumpy
- Shred the chicken into small pieces so the pinwheels roll smoothly without tearing the tortilla
- Adjust the hot sauce amount to your family’s spice preference before spreading it on the tortillas
- Spread the filling all the way to the edges so every bite has flavor
- Roll the tortillas as tightly as possible without squeezing the filling out the sides
- Let them chill for the full 4 hours or they won’t hold together when you slice them
- Use a sharp serrated knife and wipe it clean between cuts for neat, professional-looking slices
Recipe FAQs
Can I use a different hot sauce?
Frank’s hot sauce is the classic buffalo sauce, but you can use any hot sauce you like. Just keep in mind that different brands have different heat levels, so adjust the amount to taste.
What’s the easiest way to get cooked chicken?
Buy a rotisserie chicken from the grocery store and shred it. You can also use canned chicken in a pinch, or cook chicken breasts in the crockpot with a little chicken broth.
Can I make these ahead for a party?
Yes! These are perfect to make the night before. Keep them wrapped tightly in plastic wrap and refrigerate for up to 24 hours. Just slice them right before serving.
How do I make these less spicy?
Start with 2 tablespoons of hot sauce instead of 1/4 cup, then taste and add more if needed. You can also add a tablespoon of honey to balance the heat.
Can I add vegetables to these?
Sure! Finely diced celery, shredded carrots, or chopped green onions all work well. Just make sure to chop them very small so the tortillas roll easily.
What if the filling is too thick to spread?
Let your cream cheese come to room temperature before mixing. If it’s still too thick, you can add a tablespoon or two of milk to thin it out slightly.
More Cold Pinwheels Recipes
- Turkey Club Pinwheels
- Italian Pinwheels
- Veggie Pinwheels
- Ham and Cheese Pinwheels
- Spinach Pinwheels
- Taco Pinwheels
- Chicken Cranberry Pinwheels
- Cranberry Feta Pinwheels
Equipment
Ingredients
- ½ cup shredded cooked chicken
- 16 ounces cream cheese softened
- ¼ cup Frank's hot sauce
- 1 packet ranch seasoning
- 4 large tortillas
Instructions
- Stir together the chicken, cream cheese, hot sauce and ranch seasoning
- Spread ¼ of the mixture evenly over each tortilla.
- Roll up the tortilla around the chicken mixture and wrap tightly with plastic wrap.
- Chill for at least 4 hours before slicing into one inch pieces and serving.
Notes
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