Buffalo Chicken Pinwheels

Get ready for the ultimate game day hero! These Buffalo Chicken Pinwheels pack all the bold, spicy flavors of your favorite wings into neat, portable bites that won’t leave your fingers sticky. They’re the kind of appetizer that disappears before halftime—seriously, I’ve watched entire platters vanish in minutes.

What makes these pinwheels special is the perfect balance of creamy and spicy. The cooling cream cheese and ranch mellow out the buffalo sauce kick, while the blue cheese crumbles add that authentic wing experience. Plus, they’re make-ahead friendly, which means you can actually enjoy the game instead of being stuck in the kitchen!

Ingredients

For the filling:

• 2 cups cooked chicken, finely diced or shredded
• 5 ounces cream cheese, softened
• ½ cup shredded cheddar cheese or Colby Jack cheese
• ¼ cup buffalo sauce (wing sauce)
• 2 tablespoons ranch dressing
• 2 tablespoons green onions, thinly sliced
• 2 tablespoons blue cheese crumbles (optional)

For assembly:

• 2 large flour tortillas, burrito sized

Steps

1. In a large mixing bowl, make the buffalo chicken filling. Add the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, cheese, green onions, and blue cheese (optional). Stir until very well combined – you want a cohesive mixture with no streaks of plain cream cheese remaining. If your cream cheese isn’t soft enough, microwave the mixture for 10-15 seconds and stir again.
2. Lay each tortilla flat on a clean work surface. Spoon about ¾ cup of buffalo mixture onto each tortilla. Using an offset spatula or the back of a spoon, spread the cream cheese mixture in a thin, even layer, leaving about a ½ inch border of bare tortilla at the edges. This border prevents filling from squeezing out when rolled.
3. Roll each tortilla up tightly, applying gentle, even pressure as you go. The tighter the roll, the better your pinwheels will hold together when sliced. Wrap the rolled tortillas individually in plastic wrap, twisting the ends to secure, and place in refrigerator for at least 2 hours or up to 24 hours. This chilling time is crucial for the filling to set and flavors to meld.
4. Remove from fridge, unwrap, and lay on a cutting board. Using a sharp serrated knife, slice into 1-inch pieces. For clean cuts, wipe your knife between slices. I press the roll gently right by the cut to help maintain a round shape while cutting. A serrated knife works best as it cuts through without squishing the roll!
5. Arrange pinwheels cut-side up on a serving platter. Serve with small bowls of ranch or blue cheese dressing for dipping. For best texture and flavor, let pinwheels sit at room temperature for 10-15 minutes before serving.

Smart Swaps

• Use Greek yogurt cream cheese instead of regular cream cheese for extra protein with the same creamy texture
• Substitute whole wheat tortillas for traditional flour tortillas to add fiber
• Try rotisserie chicken for convenience and extra flavor
• Replace buffalo sauce with BBQ sauce for a milder, kid-friendly version

Make It Diabetes-Friendly

• Use low-carb tortillas (saves approximately 15g carbs per serving)
• Opt for light cream cheese to reduce fat content without sacrificing creaminess
• Make homemade buffalo sauce using 1 tablespoon melted butter and 3 tablespoons hot sauce to control ingredients
• Add extra celery (finely diced) to the filling for crunch and fiber that helps slow glucose absorption
• Portion control: limit serving to 2 pinwheels (approximately 10g net carbs) and pair with protein

Pro Tips

• For extra flavor, add ½ teaspoon garlic powder and ¼ teaspoon onion powder to the filling
• Make homemade buffalo sauce using 3 tablespoons hot sauce (Frank’s Red Hot works best) and 1 tablespoon melted butter with a dash of Worcestershire sauce
• To make ahead, prepare rolls up to 2 days in advance, keeping them wrapped tightly in plastic
• For a party presentation, stand pinwheels on edge in a circular pattern on a round platter with dipping sauce in the center