Buffalo Chicken Tortilla Pinwheels Recipe

Buffalo Chicken Tortilla Pinwheels Recipe


  • 8 ounces cream cheese softened
  • 1/2 cup hot wing sauce or cayenne pepper sauce
  • 1/4 cup blue cheese crumbled
  • 1 cup colby-jack cheese 4 ounces, shredded
  • 1/4 cup green onions finely chopped
  • 1 pound chicken breast cooked and shredded
  • 5 large flour tortillas approximately 10 1/2" diameter


  1. In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
  2. Stir shredded chicken into mixture by hand.
  3. Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.
  4. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

Recipe Notes
--Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.
--If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.