Buffalo Chicken Pinwheels
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Buffalo Chicken Pinwheels keep popping up every time I scroll through Instagram, and I know exactly why they’re trending. Shredded chicken, buffalo sauce, ranch, and cheese get rolled into soft tortillas and sliced into spiral rounds. They’re creamy and smoky, with a step that keeps the swirl tight, proving they’re worth the hype.
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I love making Buffalo Chicken Pinwheels for game day appetizers, summer potlucks, or Super Bowl spreads when I want something simple to prep and easy to share. They hold up well in the fridge, so I can roll them ahead and slice when it’s time to serve. Leftovers store neatly, and they never last long, which I always take as a win.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Buffalo Chicken Pinwheels with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll see just how easy these pinwheels are to roll, chill, and slice.
Mix the Filling
In a medium bowl, combine the cream cheese and ranch until smooth and creamy to make the base extra spreadable. I like using this glass mixing bowl so I can quickly see if everything is well incorporated.
If the cream cheese is still cold, I use a hand mixer to blend everything with minimal effort. When I’m prepping a bigger batch, I switch to my stand mixer with a paddle attachment, which keeps the texture consistent while I prep the rest of the ingredients.
Then stir in the shredded chicken, buffalo sauce, shredded cheese, crispy bacon, and chopped chives to mix and coat nicely. If you’re working with block cheese or fresh-cooked bacon, this box grater with a container makes shredding and crumbling fast without dirtying more tools.
Fill the Tortillas
Lay one tortilla flat on a clean surface or cutting board and spoon half of the filling onto it. I always grab a wooden cutting board here, so nothing slides around while I’m spreading the mixture.
Use the back of a spoon or a spatula to spread the mixture evenly, making sure to cover the entire surface right up to the edges so every slice has full flavor. This flexible silicone spatula helps smooth the tortilla right to the edges, avoiding tearing it.
Repeat the process with the second tortilla and the remaining buffalo chicken mixture.
Roll and Chill
Roll each tortilla tightly into a log, pressing gently as you go so everything is in place. Wrap the rolls in plastic wrap and refrigerate for at least 1 hour to firm them up, for cleaner slicing.
A roll of plastic wrap with a built-in slide cutter makes this part easier, especially when you’re prepping multiple batches.
Slice and Serve
Unwrap the chilled tortilla rolls and place them on a cutting board. Using a sharp serrated knife, carefully slice each roll into 1½-inch rounds, wiping the blade between cuts if needed to keep the edges neat. I use my serrated bread knife, which works well here and prevents the rolls from squishing while you slice.
Arrange the pinwheels cut-side up on a serving platter so the swirls are visible. I always reach for this oval serving platter; it stays in place and looks nice on the table.
If you want to amp up the flavor or presentation, drizzle a little extra buffalo sauce or ranch dressing over the top just before serving. Enjoy!
If you’re packing these for a potluck or picnic, I pack them in a container with a lid and handle to protect the pinwheels from getting flattened. To keep them cool and intact on the go, I pop the container inside my insulated casserole carrier, which makes transport easier.
Equipment
Ingredients
- 2 large tortillas
- 4 ounces cream cheese softened
- ¼ cup ranch dressing
- 1 cup cooked chicken shredded
- ⅓ cup buffalo wing sauce
- ¼ cup shredded cheese
- ¼ cup crispy bacon crumbled
- 1 tablespoon chopped chives
Video
Instructions
- In a bowl, mix together the cream cheese, ranch dressing, chicken, buffalo sauce, cheese, bacon, and chives.4 ounces cream cheese, ¼ cup ranch dressing, 1 cup cooked chicken, ⅓ cup buffalo wing sauce, ¼ cup shredded cheese, ¼ cup crispy bacon, 1 tablespoon chopped chives
- Spread half of the mixture evenly over one tortilla. Repeat with the second tortilla.2 large tortillas
- Roll each tortilla tightly, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Unwrap, cut into 1½-inch slices, and arrange on a serving plate.
- Drizzle with extra ranch and buffalo sauce if desired.
Notes
- Soften the cream cheese: Let it sit at room temperature so it blends smoothly with the ranch. This prevents lumps in the filling.
- Shred the chicken finely: Smaller pieces mix better with the sauce and help the pinwheels hold together when sliced.
- Use a large tortilla: Burrito-size tortillas give you more room to roll and create tighter, cleaner spirals.
- Leave a bit of space at the edge: Don’t spread the filling right to the edge; leave about ½ inch so the mixture doesn’t spill out when rolling.
- Roll firmly but not too tightly: This keeps the layers from squishing while helping everything stay compact.
- Chill before slicing: The refrigeration step is key; it firms everything up so the pinwheels slice neatly without falling apart.
- Serve chilled or slightly cool: They taste great straight from the fridge or after sitting out for a bit, making them flexible for parties.
- Bake for a warm variation: If you prefer a hot version, arrange the sliced pinwheels on a parchment-lined baking sheet and bake at 375°F until golden-brown. The tortillas crisp up, the cheese melts, and they come out ready to serve as a warm appetizer.
Nutrition
Recipe Notes and Expert Tips
I always follow these simple tips to make sure the pinwheels come out neat, flavorful, and ready to impress.
- Soften the Cream Cheese: Let it sit at room temperature so it blends smoothly with the ranch. This prevents lumps in the filling.
- Shred the Chicken Finely: Smaller pieces mix better with the sauce and help the pinwheels hold together when sliced. I always grab these meat shredder claws to pull the chicken apart quickly without making a mess on the cutting board.
- Use a Large Tortilla: Burrito-size tortillas give you more room to roll and create tighter, cleaner spirals. When I want to make bite-sized versions for a party tray, I use mini flour tortillas because they stay super soft and roll without cracking, even after chilling.
- Leave a Bit of Space at the Edge: Don’t spread the filling right to the edge; leave about ½ inch so the mixture doesn’t spill out when rolling.
- Roll Firmly but not too Tightly: This keeps the layers from squishing while helping everything stay compact.
- Chill Before Slicing: The refrigeration step is key; it firms everything up so the pinwheels slice neatly without falling apart.
- Serve Chilled or Slightly Cool: They taste great straight from the fridge or after sitting out for a bit, making them flexible for parties.
- Bake for a Warm Variation: If you prefer a hot version, arrange the sliced pinwheels on a parchment-lined baking sheet and bake at 375°F until golden-brown. The tortillas crisp up, the cheese melts, and they come out ready to serve as a warm appetizer. I like using a rimmed baking sheet that fits a full batch without crowding and helps everything cook evenly.
How to Store Leftovers
Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. I like storing leftovers in glass containers with lids so I can quickly spot what’s inside without opening everything.
If they’ve already been sliced, separate the layers with parchment paper to keep them from sticking. I use precut parchment sheets between layers so the pinwheels stay clean and easy to grab.
They’re not ideal for freezing once sliced, but you can freeze the rolled, unsliced logs wrapped tightly in plastic and foil. I cover them in a layer of heavy-duty aluminum foil to help prevent freezer burn. Then, I store the wrapped rolls in these freezer-safe glass containers with locking lids so they stay neat and protected in the freezer.
Let them thaw in the fridge overnight before slicing and serving.
What to Serve With Buffalo Chicken Pinwheels
You can pair these with celery sticks, carrot sticks, and a bowl of extra ranch or blue cheese dressing for dipping. They also go well alongside a cold pasta salad, potato wedges, or a crisp green salad if you’re making them for lunch or dinner.
More Easy Recipes for You to Try at Home
I’ve got plenty of crowd-pleaser snacks and perfect appetizers that come together just as fast for your next gathering.
