Ingredients
Scale
- 8 ounces cream cheese, softened to room temperature
- ¼ cup ranch or blue cheese dressing
- ¼ cup buffalo sauce (Frank’s RedHot recommended)
- ½ teaspoon garlic powder
- 2 cups cooked chicken breast, finely shredded or chopped
- 1 cup sharp cheddar cheese, shredded
- ¼ cup green onions, thinly sliced (optional)
- 4 large flour tortillas (10-12 inch burrito size)
- Additional buffalo sauce for drizzling (optional)
Instructions
- Prepare the Cream Cheese Base – In a large mixing bowl, combine the softened cream cheese, ranch dressing, buffalo sauce, and garlic powder. Use an electric mixer or sturdy wooden spoon to beat until smooth and creamy with no lumps. This should take about 1-2 minutes.
- Add the Chicken and Cheese – Fold in the shredded chicken, cheddar cheese, and green onions (if using) until everything is evenly distributed throughout the mixture. Taste and adjust the buffalo sauce if you want more heat or tang.
- Prep Your Tortillas – Lay your tortillas flat on a clean work surface. If they’re cold from the refrigerator, let them sit at room temperature for 5 minutes or warm them slightly in the microwave (10-15 seconds) to make them more pliable and easier to roll.
- Spread the Filling – Divide the buffalo chicken mixture evenly among the four tortillas, spreading it in a thin, even layer across the entire surface, leaving about ½ inch clear around the edges. Use the back of a spoon or an offset spatula for the smoothest application.
- Roll Tightly – Starting from one end, roll each tortilla tightly into a log shape, keeping even pressure as you roll to prevent gaps or loose spots. The tighter you roll, the prettier your pinwheels will be and the less likely they are to unravel.
- Wrap and Chill – Wrap each roll tightly in plastic wrap, twisting the ends to seal. Place them seam-side down on a plate or baking sheet and refrigerate for at least 1 hour or up to 24 hours. Chilling is crucial—it firms up the filling so the pinwheels slice cleanly.
- Slice and Serve – When ready to serve, unwrap the rolls and use a sharp serrated knife to trim off the ends (cook’s treat!), then slice each roll into 10-12 pinwheels, each about 1 inch thick. Wipe your knife between cuts for the cleanest slices.
- Arrange and Garnish – Arrange the pinwheels on a serving platter cut-side up so the beautiful spiral shows. Drizzle with extra buffalo sauce if desired, and garnish with additional green onions or a sprinkle of blue cheese crumbles.
Notes
- Make Them Milder: Reduce buffalo sauce to 2-3 tablespoons and add an extra tablespoon of ranch dressing for a family-friendly version.
- Storage: Keep refrigerated in an airtight container for up to 3 days. Do not freeze after assembly as the tortillas become soggy when thawed.
- Slicing Tip: A serrated bread knife works better than a chef’s knife for clean cuts without squishing.
- Serving Temperature: These are best served cold or at room temperature—don’t microwave or they’ll become soggy.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 pinwheels
- Calories: 165
- Sugar: 2g
- Sodium: 425mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 35mg