Buffalo Chicken Pinwheels (No-Cook Appetizer)

Buffalo Chicken Pinwheels

These no-cook pinwheels wrap cooked shredded chicken, cheddar, and green onion in a creamy Buffalo filling and soft flour tortillas. Once sliced, each round shows a pale tortilla spiral around the orange chicken filling.

Chilling the rolled tortillas is the key to clean slices. Give them at least 2 hours in the refrigerator, then check that the logs feel firm before cutting; thicker rolls may need longer. Prep takes about 20 minutes, and the recipe makes about 32 pinwheels, or 8 appetizer servings.

Ingredients for Buffalo Chicken Pinwheels

• 8 ounces cream cheese, softened (225g)
• 1/4 cup Buffalo wing sauce (60g)
• 2 tablespoons ranch dressing (30g)
• 2 cups cooked shredded chicken (280g)
• 1 cup shredded cheddar cheese (115g)
• 2 green onions, thinly sliced (15g)
• 4 large flour tortillas, about 10 inches each (240g)

Rotisserie or leftover chicken works well. Remove any skin and bones, and drain excess liquid so the filling stays thick. Buffalo sauces vary in heat and saltiness; choose mild or hot to suit your taste. For a sharper filling, fold in 2 tablespoons blue cheese crumbles, if desired.

How to Make Buffalo Chicken Pinwheels

1. Prepare the ingredients: Let the cream cheese soften until it yields easily to a spatula. If the tortillas feel stiff, warm them briefly until pliable, not hot or dried out.
2. Mix the filling: Stir the cream cheese, Buffalo sauce, and ranch dressing until smooth. Fold in the chicken, cheddar, and green onions. The filling should be thick and spreadable, not runny.
3. Spread the filling: Divide it among the four tortillas and spread it in an even layer. Leave a modest bare margin at the far edge and ends to help limit leaks, and avoid piling filling in the center.
4. Roll and wrap: Roll each tortilla snugly without squeezing filling out of the ends. Wrap each log tightly in plastic wrap and place it seam-side down.
5. Chill until firm: Set the wrapped logs on a flat refrigerator shelf for at least 2 hours. They should hold their round shape when lifted. If they still compress easily, refrigerate them longer.
6. Slice: Unwrap the logs and trim the uneven ends if desired. Use a sharp serrated knife and a gentle sawing motion to cut rounds about 3/4 inch thick. The slices should hold their spirals without filling squeezing out.

If the Pinwheels Flatten or Crack

Flattened slices usually mean the logs need more time in the refrigerator or the knife is pressing too hard. Chill until firm and saw gently rather than cutting straight down. If a tortilla cracks while rolling, use one warmed until flexible; stiff tortillas are more likely to split.

Make-Ahead and Storage

For the neatest rounds, refrigerate the wrapped logs whole and slice them close to serving. The yield will vary with tortilla size and slice thickness. Serve chilled or at room temperature, with ranch or blue cheese dressing for dipping and carrot or celery sticks alongside, if desired.

Keep the pinwheels refrigerated when not serving. Store leftovers covered in an airtight container in the refrigerator and use within 3 days. Freezing assembled pinwheels is not recommended because the tortillas may become soggy after thawing.

Nutrition Information

Approximate nutrition per appetizer serving, based on 8 servings: 320 calories, 19g protein, 20g fat, and 17g carbohydrates. Approximate nutrition per 100g: 265 calories, 16g protein, 16g fat, and 14g carbohydrates. Values vary with the tortillas, chicken, cheese, dressing, and Buffalo sauce used.