Name: Buffalo Chicken Pinwheels | Cold Tortilla Roll-Ups for Lunch or Parties
Prep time: 20 min
Total time: PT-491715H21M43S
Cuisine: American
Ingredients: 2 cups shredded rotisserie chicken; 8 oz cream cheese, softened; 1/2 cup Frank’s RedHot Original Sauce; 1/2 cup blue cheese crumbles; 1/2 cup finely diced celery; 1/4 cup sliced green onions; 4 large flour tortillas; Salt and pepper to taste; Extra blue cheese crumbles and green onions for garnish

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Cold Tortilla Roll-Ups for Lunch or Parties

These Buffalo Chicken Pinwheels are the make-ahead appetizer that saves your life. No baking required, no last-minute stress. Just tender chicken, tangy buffalo sauce, creamy cheese, and fresh tortillas rolled into bite-sized party perfection. Slice them, chill them, and they are ready whenever you need them.

I created this recipe because I wanted something that could be made the day before a party or gathering. These pinwheels are the ultimate lazy dinners solution prepare them in advance, store them in the fridge, and pull them out when guests arrive. Nobody needs to know you made them yesterday.

These chicken pinwheels are perfect healthy snacks that feel indulgent. Pair them with my original 3-ingredient dip for an unstoppable buffalo chicken combination that impresses every time.

Why These Pinwheels Win Every Time

I make these for almost every gathering now.

Make-Ahead Magic: Prepare them completely the day before. No rushing around on party day.
Cold Serving: No oven needed. Just slice and serve straight from the refrigerator.
Perfect Portions: Each slice is a single bite. Guests love the convenience.
Beautiful Presentation: Those spiral slices look elegant and intentional, not like last-minute appetizers.
Customizable: Change up the fillings based on what you have on hand.

The Flavor-Packed Filling Ingredients

These pinwheels are built on a creamy, tangy foundation.

The Chicken Base
Rotisserie chicken is the MVP here. It is already cooked, seasoned, and tender. Just shred it and mix it into the filling. Save yourself the time and effort.

The Cream Cheese Spread
Softened cream cheese acts as the binder and base for all the flavors. It keeps everything together while adding richness.

The Buffalo Flavor
Frank’s RedHot Original sauce mixed with the cream cheese creates that iconic franks red hot buffalo chicken taste. Adjust the amount based on how spicy you like things.

The Blue Cheese Element
Blue cheese crumbles add sophistication and tanginess. You can mix some into the filling and reserve some for garnish.

The Fresh Vegetables
Finely diced celery and green onions add texture and freshness. These are essential for balance.

The Tortilla Wrap
Large flour tortillas are the vessel. They need to be large enough to hold plenty of filling without tearing.

How to Make Them: Simple Assembly Method

Making these pinwheels takes less than 20 minutes.

Step 1: Prepare the Filling
In a large bowl, combine softened cream cheese, Frank’s RedHot sauce, shredded rotisserie chicken, blue cheese crumbles, finely diced celery, and sliced green onions. Mix until everything is well combined and smooth.

Step 2: Taste and Adjust
Taste the filling. Add more hot sauce if you want more spice, more cream cheese if you want it milder. This is your chance to customize.

Step 3: Lay Out the Tortillas
Place a large flour tortilla on a clean cutting board. Spread about 3 tablespoons of filling evenly across the tortilla, leaving a half-inch border on all sides.

Step 4: Roll Tightly
Starting from one end, roll the tortilla tightly, keeping the filling tucked inside. The filling should be snug but not bursting through the tortilla. Roll as tightly as possible.

Step 5: Wrap and Chill
Wrap each rolled tortilla individually in plastic wrap. Place them seam-side down on a baking sheet or in a container. Refrigerate for at least 2 hours, or overnight.

Step 6: Slice and Serve
Using a sharp knife dipped in warm water (this prevents tearing), slice each roll into half-inch thick pinwheels. Arrange on a serving platter. Garnish with extra green onions and blue cheese crumbles if desired.

Easy Ways to Customize Your Pinwheels

These pinwheels are endlessly flexible.

Make Them Spicier
Add cayenne pepper to the filling, or use more Frank’s RedHot sauce for extra heat.

Make Them Milder
Use less hot sauce and add more cream cheese. Mix in a tablespoon of ranch seasoning for a different flavor profile.

Add More Vegetables
Finely dice bell peppers, cucumbers, or tomatoes and mix into the filling for added crunch and freshness.

Make Them Cheesier
Mix in shredded cheddar or mozzarella along with the blue cheese.

Add Bacon
Crumble cooked bacon into the filling for extra protein and smoky flavor.

Use Different Chicken
Any cooked chicken works. Try shredded chicken breast, canned chicken, or leftover grilled chicken.

Try Whole Wheat Tortillas
For a healthier option, use whole wheat tortillas instead of white flour tortillas.

Party Planning with These Pinwheels

These pinwheels shine as part of a complete appetizer spread. Serve them alongside my crispy oven-baked wings for a classic buffalo experience. Add my blue cheese stuffed meatballs for an even more impressive spread.

For variety in flavors and temperatures, combine these cold pinwheels with my slow cooker party dip or my quick canned chicken dip for a complete buffalo chicken feast.

Pro Tips for Pinwheel Perfection

Softened Cream Cheese: Cold cream cheese will not mix smoothly. Leave it at room temperature for 30 minutes, or microwave it for 15 seconds.
Rotisserie Chicken: Do not skip this. It saves so much time and tastes amazing. Shred it finely for better distribution in the filling.
Shred the Celery: Finely dice celery so it does not tear through the tortilla when slicing. Larger pieces will stick out when you cut.
Not Too Much Filling: Use about 3 tablespoons per tortilla. Too much filling and the tortilla will tear when rolling. Too little and the pinwheels fall apart.
Roll Tightly: This is crucial. A loose roll will unravel. Roll as tightly as possible while keeping the filling contained.
Chill Thoroughly: At least 2 hours, but overnight is better. Cold filling holds the shape better when slicing.
Warm Knife for Slicing: Dip your knife in warm water and wipe between each cut. This prevents the tortilla from sticking to the knife and tearing.
Serve Cold: These are best served cold straight from the refrigerator. They become doughy if left at room temperature too long.
Storage: Keep pinwheels wrapped in the fridge for up to 2 days. Do not freeze the texture changes when thawed.
Make Ahead: These are perfect to make the day before a party. Just slice right before serving.

The Pinwheel That Steals the Show

These Buffalo Chicken Pinwheels are the appetizer that makes you look like you spent all day cooking. In reality, you spent 20 minutes assembling and let the refrigerator do the work. That is the definition of a smart hostess move.

Whether you are hosting a casual lunch, a work potluck, or a full party, these pinwheels deliver. Make them once, and they become a permanent part of your entertaining toolkit.

Buffalo Chicken Pinwheels | Cold Tortilla Roll-Ups for Lunch or Parties

Author: danyrecipes
Total Time: 2 hrs 20 mins
Yield: 16 Pinwheels

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Description

Easy buffalo chicken pinwheels made with rotisserie chicken, cream cheese, and tortillas. Perfect make-ahead appetizer for parties or lunch. Cold, delicious, and no baking required!

Ingredients

2 cups shredded rotisserie chicken
8 oz cream cheese, softened
1/2 cup Frank’s RedHot Original Sauce
1/2 cup blue cheese crumbles
1/2 cup finely diced celery
1/4 cup sliced green onions
4 large flour tortillas
Salt and pepper to taste
Extra blue cheese crumbles and green onions for garnish

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Instructions

Prepare Filling: In a large bowl, combine softened cream cheese, Frank’s RedHot sauce, shredded rotisserie chicken, blue cheese crumbles, finely diced celery, and sliced green onions. Mix until well combined and smooth.
Taste and Adjust: Taste the filling and adjust seasonings. Add more hot sauce for spice, more cream cheese for mildness, salt and pepper as needed.
Lay Out Tortillas: Place a large flour tortilla on a clean cutting board. Spread about 3 tablespoons of filling evenly across the tortilla, leaving a half-inch border on all sides.
Roll Tightly: Starting from one end, roll the tortilla tightly, keeping the filling tucked inside. Roll as tightly as possible without tearing the tortilla.
Wrap and Chill: Wrap each rolled tortilla individually in plastic wrap, seam-side down. Place on a baking sheet or in a container. Refrigerate for at least 2 hours, or overnight.
Slice: Using a sharp knife dipped in warm water, slice each roll into half-inch thick pinwheels. Wipe knife between cuts to prevent tearing.
Serve: Arrange sliced pinwheels on a serving platter. Garnish with extra green onions and blue cheese crumbles. Serve cold.