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
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.
Notes
Softened Cream Cheese: Let cream cheese sit at room temperature for 30 minutes, or microwave for 15 seconds for smooth mixing.
Rotisserie Chicken: Shred finely for even distribution throughout the filling. This saves time compared to cooking chicken from scratch.
Celery Size: Dice finely to prevent tearing through tortilla when slicing. Larger pieces will stick out.
Filling Amount: Use exactly 3 tablespoons per tortilla. Too much causes tearing; too little causes falling apart.
Roll Tightly: This is critical for holding shape when slicing. Roll as tightly as possible.
Warm Knife: Dip knife in warm water between cuts to prevent sticking and tearing of tortillas.
Storage: Refrigerate for up to 2 days wrapped. Do not freeze—texture changes when thawed.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Appetizer, Lunch
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 210
- Sugar: 1g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 50mg