Description
These Buffalo Chicken Dip Pinwheels are creamy, spicy, and perfectly crisp around the edges. Rolled with tender chicken, smooth cream cheese, and buffalo sauce, they bake into golden bite-sized spirals everyone loves. Perfect for parties, game nights, or easy finger foods you can make ahead.
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
4 oz cream cheese, softened
¼ cup buffalo sauce (adjust to taste)
1 cup shredded cheddar or mozzarella cheese
4 large flour tortillas
2 tbsp chopped green onions (optional)
2 tbsp crumbled blue cheese (optional)
Ranch dressing or extra buffalo sauce, for serving
Instructions
- Mix the filling: In a bowl, combine shredded chicken, cream cheese, buffalo sauce, and cheese until smooth.
- Spread & roll: Spread the mixture evenly over each tortilla, leaving a small border. Roll tightly.
- Chill: Refrigerate rolls for 20 minutes to firm up.
- Slice: Cut into ¾-inch rounds.
- Bake: Arrange on a parchment-lined baking sheet and bake at 375°F (190°C) for 12–15 minutes, until golden and bubbly.
- Serve: Let cool slightly, then serve warm with ranch or extra sauce.
Notes
Make ahead: Assemble and refrigerate up to 24 hours before baking.
Swap chicken for turkey or sautéed mushrooms for a lighter version.
For extra crispiness, brush tortillas lightly with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer / Snack
- Method: Baked
- Cuisine: American