If you’re tired of buffalo chicken dip but love the flavor, take these easy buffalo chicken pinwheels to your next party! Finger food at it’s finest, you can enjoy the spicy buffalo flavor wrapped in a convenient one-bite pinwheel!
There was a time when every party came with the sacred buffalo chicken dip. I can’t be the only one who has eaten this at every party since the 2010.. right?
No matter how many times I have it, I do still love the buffalo chicken flavor, it just does not get old! So to change things up a bit, I made a lighter version of the buffalo chicken and wrapped it all up nicely in a tortilla shell.
Pinwheel roll ups are my FAVORITE things to make and eat at parties. The one-bite aspect of it means I can try many different kinds without committing to a large quantity. That being said, be prepared to eat a plateful of these roll-ups!
This buffalo chicken pinwheel appetizer comes together quickly when you have your chicken precooked and shredded. You can use a rotisserie chicken, or easily cook your chicken breasts or thighs in the oven, crockpot, or instant pot.
How to Make Shredded Chicken
There are three ways that you can cook your chicken for this buffalo chicken roll up recipe. I used boneless skinless chicken thighs for this recipe, but you can also use boneless skinless chicken breast. It truly is just your preference.
Cooking Chicken in the Oven
- Preheat the oven to 350 degrees F.
- Sprinkle salt and pepper on both sides of the chicken breast or thighs and place in a baking pan.
- Bake for 25-30 minutes until chicken is 165 degrees F in the thickest part.
Cooking Chicken in a Slow Cooker
- Sprinkle each side of the chicken breast or thighs with salt and pepper.
- Place in the slow cooker with 1/3 cup of water.
- Cook on high for 3-4 hours or low for 6-7 hours until chicken is tender.
Cooking Chicken in a Pressure Cooker
- Sprinkle each side of the chicken breast or thighs with salt and pepper.
- Place in the pressure cooker with 1/2 cup of water.
- Turn pressure cooker to HIGH pressure and set timer for 20 minutes.
- Quick release the pressure once the timer goes off.
How to Make Buffalo Chicken Pinwheels
1.To make the sauce: Combine the softened cream cheese, greek yogurt, 1/3 cup hot sauce, and shredded cheddar cheese with an electric mixer until creamy and somewhat smooth.
2. Shred the cooked chicken and add to the bowl of sauce. Add the green onions and stir to combine.
3. Spread approach 1/4 cup of the chicken and sauce mixture onto a soft taco sized (8-inch) tortilla shell.
4. Roll the tortilla and cut into approx 1 inch slices.
5. Refrigerate for at least 30 minutes. Serve cold on a platter and use within 24 hours.
More ways to use the Buffalo Chicken Filling
This filling is delicious in the pinwheels, but if you have extra or are making it for yourself at home, you can enjoy the buffalo chicken filling these other ways!
Buffalo Chicken Baked Potatoes
I LOVE this filling stuffed into a baked potato and topped with even more green onions! Place a scoop of the cold filling onto of a hot baked potato and enjoy!
Buffalo Chicken Spread
Use it as a cold dip for crackers or spread it on top of crusty French bread, top with additional shredded cheese and bake for 5-10 minutes at 357 degrees F until the cheese is toasty brown!
Buffalo Chicken Dip Wraps
If you are looking to enjoy this buffalo chicken as a meal instead of an appetizer or a party food, eat it as a wrap instead. Place lettuce of choice inside of a burrito sized tortilla. Add blue cheese and red and green onions, and 1/2 cup of the buffalo spread. Wrap up and enjoy!
Easy Make Ahead Tips for Buffalo Chicken Pinwheels
After this pinwheel appetizer is made, it should be served within the next 12 hours to avoid the tortilla shell from becoming mushy.
Cook and Shred Chicken
The chicken can be cooked with any method above and shredded prior to using. Store cooked and shredded chicken in a covered container in the refrigerator for up to 5 days before use.
Premix Sauce and Chicken
The chicken and dip mixture will be good for 3-4 days stored in a covered dish in the refrigerator. This can be made ahead of time and spread onto the tortillas the day that they will be eaten.
Did you make this recipe? Be sure to rate it below and tell me what you think!
Buffalo Chicken Pinwheels
Ingredients
- 4 oz cream cheese, softened 1/2 a block
- 1/3 cup plain greek yogurt
- 1/4 cup hot red pepper sauce (such as Frank's Red Hot)
- 1/2 tsp garlic powder
- 1/2 cup finely shredded sharp cheddar cheese
- 2 green onions, chopped
- 1 lb cooked chicken, shredded approx 2-3 cups
- 8-10 taco sized (8 inch) flour tortillas
Instructions
- Combine the cream cheese, greek yogurt, hot sauce, cheddar cheese and garlic powder in a medium sized mixnig bowl. Using an electric mixer, mix until creamy (some small chunks are ok).
- Stir in the chicken and green onions until combined.
- Spread approx 1/4 cup of the mixture on a flour tortilla.
- Roll the tortilla up and slice into 1 inch sections. The ends may need to be removed (Set them aside to eat as a snack yourself!).
- Place each pinwheel on a platter and refrigerate for at least 30 minutes to allow the pinwheels to set. Serve cold and within 12-24 hours.
Notes
Not ready to make it just yet? Add this recipe to your favorite Pinterest board to save for later!
Want more Delicious and EASY entertaining ideas? Try Shrimp Stuffed Mushrooms or Cookie Dough Hummus Dip!
[…] Buffalo Chicken Pinwheels […]