Buffalo Chicken Cream Cheese Pinwheel (Print View)

Tender chicken, creamy cheese, and Buffalo sauce wrapped in tortillas for flavorful, party-ready bites.

# What You’ll Need:

→ Filling

01 - 2 cups cooked chicken breast, finely shredded
02 - 8 ounces cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup crumbled blue cheese (optional)
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely diced celery
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Assembly

11 - 4 large flour tortillas (10-inch)

# How To Make It:

01 - Combine shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, blue cheese (if using), green onions, celery, garlic powder, salt, and black pepper in a large mixing bowl. Mix until creamy and homogeneous.
02 - Lay a tortilla flat. Evenly distribute a quarter of the chicken mixture over the surface, leaving a 1/2-inch border.
03 - Tightly roll up the filled tortilla. Repeat for remaining tortillas and filling.
04 - Wrap each rolled tortilla firmly in plastic wrap and refrigerate for at least 1 hour for optimal firmness.
05 - Remove from refrigeration and unwrap. Using a sharp knife, cut each roll into 6 uniform pinwheels. Arrange pinwheels on a platter; serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • If you’re craving something that disappears fast at any party, this is your secret weapon to impress without stress.
  • The cool creaminess and kick from Buffalo sauce make these wraps the snack I keep returning to for crowd-pleasing flavor.
02 -
  • If you rush the chilling step, the pinwheels can squish and fall apart when sliced.
  • Swapping blue cheese for extra cheddar changed the recipe entirely—cheese lovers were thrilled, but tang fans missed the classic flavor.
03 -
  • Wrap tightly and chill longer than you think for picture-perfect slices.
  • Lightly toast the tortillas just before assembly—they become sturdier and add flavor.
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