Buffalo Chicken Pinwheels are a combination of buffalo wing sauce, tender shredded chicken, and a combination of cheeses, all rolled up in soft tortillas. Perfect for game day! PINWHEELS WITH A KICK Spice up your snack game with these super easy to make Buffalo Chicken Pinwheels! Everyone loves handheld foods and what is better than buffalo chicken on game day? These are the perfect finger food to serve when you’re hosting. They also work great for your work lunch or just when everyone wants a filling snack. Plus, they work well for on-the-go situations. If you need to bring food to a work potluck or for a gathering at a friend’s house, these can easily be packed up and carried with you. Everyone can grab their own slice and enjoy! FREQUENTLY ASKED QUESTIONS:  I can’t find large burrito-sized tortillas; what can I use instead? You can use regular large-sized flour tortillas if you can’t get the burrito-sized one (you will get about 4-5 pinwheels from each tortilla). Can I make these ahead of time? Absolutely! The filling can be made a day before and then wrapped in the tortillas the day of serving. What other chicken options can I use? In the ingredients section, you’ll see where I said you can use either rotisserie chicken or canned chicken if needed in this recipe. Just a quick note though, I wouldn’t try to purchase 2 ½ cups of canned chicekn because that would get too expensive. Instead, just get a large 12.5 ounce can of chicken, or grab two of the smaller cans and that should work just fine. What to serve with Buffalo Chicken Pinwheels? These are fun to serve as an appetizer, finger food, or snack at gatherings. You can serve these with other buffalo sauce flavored things like Buffalo Chicken Sliders, other pinwheels, like Pepperoni Pinwheels, or other finger foods like Buffalo Chicken Wings, and other flavored wings. You could also serve with carrot sticks, celery sticks, and other veggie sticks or smaller veggie pieces with Ranch Dip. What’s the best way to store leftover pinwheels? These pinwheels are best eaten within a day or two. After that, they will begin to get soggy. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) cream cheese– Soften The Cream Cheese Quickly to room temperature crumbled blue cheese– if you don’t love blue cheese (like me), you can use shredded mozzarella cheese but I tried to keep true to they typical buffalo wing flavor combos. mayonnaise Buffalo wing sauce– I like Frank’s Buffalo Hot Sauce but any of your favorite sauce will work fresh lemon juice– don’t use the bottled stuff, it won’t help this recipe. You need fresh juice. If you don’t have that, just skip it. shredded or finely chopped, cooked chicken breast– you can use rotisserie chicken or canned chicken works as well. green onions– sliced. You only need the green parts only. salt burrito-size flour tortillas– these are usually 12 inches in diameter and will give you about 8 pinwheels per tortilla. HOW TO MAKE BUFFALO CHICKEN PINWHEELS: In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add the blue cheese (or mozzarella cheese, if using) and mayonnaise and continue beating until smooth.  Add the Buffalo hot sauce and lemon juice, beating until combined. Stir in the chicken, ¼ cup green onions, and salt. Cover the bowl with plastic wrap and let the mixture sit for at least 2 hours for the flavors to combine. Using a large, 3-Tablespoon cookie scoop, portion out three heaping scoops (or ¾ cup total) of the chicken mixture onto the middle of a flour tortilla. Using an offset spatula or the back of a spoon, smooth it out in a thin, even layer, spreading it to the edges of the tortilla. Sprinkle 2 teaspoons green onions over the chicken mixture, and then roll the tortilla up very tightly. Wrap the tortilla in plastic wrap and refrigerate it for 45 minutes to firm up. Repeat with the remaining tortillas. Remove the tortillas from the refrigerator and unwrap the plastic wrap. Cut the end pieces off, and using a sharp chef’s knife, continue cutting 1 ½-inch-thick slices (wiping the knife clean before making the next cut). Arrange them on a platter and serve with ranch dip if desired. CRAVING MORE RECIPES?  Buffalo Chicken Wraps Ham Salad Pinwheels Taco Pinwheels Pepperoni Pinwheels Fiesta Pinwheels Buffalo Chicken Enchiladas Crock Pot Buffalo Chicken Pasta Cranberry Pinwheels Print Buffalo Chicken Pinwheels Buffalo Chicken Pinwheels are a combination of buffalo wing sauce, tender shredded chicken, and a combination of cheeses, all rolled up in soft tortillas. Perfect for game day! Course Appetizer, Lunch, SnackCuisine American Prep Time 15 minutes minutesChill Time 2 hours hours 45 minutes minutesTotal Time 3 hours hours Servings 24 Calories 72kcal Author Brandie @ The Country Cook Ingredients8 ounce block cream cheese, softened to room temperature¼ cup crumbled blue cheese (or shredded mozzarella cheese)¼ cup mayonnaise⅓ cup Buffalo wing sauce (like Frank’s)½ teaspoon fresh lemon juice (if you don't have fresh, just skip it)2 ½ cups shredded or finely chopped cooked chicken breast (rotisserie chicken or canned chicken works as well)5 green onions, sliced (green parts only, divided use)1 teaspoon salt3 burrito-size flour tortillas (12-inch size)ranch dip (for serving, optional) InstructionsIn a large bowl, beat the 8 ounce block cream cheese, softened to room temperature with a hand mixer until smooth. Add ¼ cup crumbled blue cheese (or mozzarella if using) and ¼ cup mayonnaise and continue beating until smooth. Add 1/3 cup Buffalo wing sauce and ½ teaspoon fresh lemon juice, beating until combined. Stir in 2 ½ cups shredded or finely chopped cooked chicken breast, ¼ cup green onions, and 1 teaspoon salt. Cover the bowl with plastic wrap and let the mixture sit for at least 2 hours for the flavors to combine. Do not skip this step.Using a large, 3-Tablespoon cookie scoop, portion out three heaping scoops (or ¾ cup total) of the chicken mixture onto the middle of a flour tortilla. Using an offset spatula or the back of a spoon, smooth it out in a thin, even layer, spreading it to the edges of the tortilla. Sprinkle 2 teaspoons scallion over the chicken mixture, and then roll the tortilla up very tightly. Wrap the tortilla in plastic wrap and refrigerate it for 45 minutes to firm up. Repeat with the remaining tortillas. Remove the tortillas from the refrigerator and unwrap the plastic wrap. Cut the end pieces off, and using a sharp chef’s knife, continue cutting 1 ½-inch-thick slices (wiping the knife clean before making the next cut). Arrange them on a platter and serve with ranch dip if desired. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 72kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Sodium: 370mg | Fiber: 0.3g | Sugar: 1g