Description
Buffalo Chicken Dip Pinwheels combine the spicy tang of buffalo chicken dip with the fun, bite-sized format of pinwheels, making them the ultimate crowd-pleaser for game day or any party. These warm, cheesy, and flavorful snacks feature shredded chicken mixed with cream cheese, buffalo sauce, ranch dressing, cheddar cheese, and fresh green onions, all rolled inside soft flour tortillas and baked to golden perfection.
Ingredients
Scale
Filling
- 2 cups Cooked Shredded Chicken (Using rotisserie chicken cuts down on prep time.)
- 8 oz Cream Cheese (Always soften it before mixing.)
- 1/2 cup Buffalo Sauce (Adjust based on your heat preference.)
- 1/2 cup Ranch or Blue Cheese Dressing (Choose your favorite for best results.)
- 1 cup Shredded Cheddar Cheese (Feel free to substitute with your favorite cheese.)
- 1/4 cup Chopped Green Onions (Chives can be used as an alternative.)
- 1/2 cup Crumbled Blue Cheese (Adds an authentic buffalo twist.)
- 1/2 cup Chopped Celery (Brings in a delightful crunch.)
Other
- 6 large Flour Tortillas (Make sure they’re soft and pliable.)
- 2 tbsp Extra Buffalo Sauce (Use for brushing on top before baking.)
Instructions
- Preparation Steps: Gather all ingredients and soften the cream cheese ahead of mixing for easy blending.
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix Filling: In a mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, shredded cheddar cheese, and chopped green onions. Stir thoroughly until the mixture is smooth and well combined.
- Spread Filling: Evenly spread about ½ cup of the buffalo chicken filling onto each flour tortilla, leaving a ½-inch border around the edges to prevent spilling when rolled.
- Roll Tortillas: Roll each tortilla tightly, tucking in the sides to form neat logs. Wrap each log in plastic wrap to keep its shape and chill in the refrigerator for 15 minutes to firm up.
- Slice Pinwheels: Remove the plastic wrap and slice the chilled logs into 1-inch thick pinwheels. Arrange the pinwheels on the prepared baking sheet with the cut side facing up.
- Bake: Brush the tops of the pinwheels with the extra buffalo sauce for added flavor and moisture. Bake for 12 to 15 minutes or until the pinwheels turn golden brown and the filling is hot and bubbly throughout.
- Serve: Serve the warm pinwheels immediately with extra ranch or blue cheese dressing on the side for dipping.
Notes
- For milder pinwheels, reduce the amount of buffalo sauce in the filling.
- Use rotisserie chicken to save time on cooking and shredding chicken.
- Chill the rolled tortillas before slicing to help them hold their shape during baking.
- These pinwheels can be prepared in advance and baked just before serving.
- Substitute gluten-free tortillas if you need a gluten-free option.
