I love a great appetizer. Tortilla pinwheel recipes are easy to make and people love them. There are dozens of variations you can make for any occasion. These Buffalo Chicken Pinwheels have a nice tang and a bit of heat to them, and are perfect for your next party, or Game Day!
Buffalo Chicken Pinwheels
The Seahawks are now in training camp! Thousands of fans here in the Northwest are gearing up for football season! I was inspired to share with you a favorite Game Day appetizer. You don’t have to be a Seahawks fan to love these Buffalo Chicken Pinwheels! That unmistakeable hot sauce flavor, paired with blue cheese and a bit of celery. All in one tasty bite!
These are great because you can feed a crowd. I can get 6 rolls out of this recipe, and I cut each roll in about 6 or 8 pieces. If you are having a really big group over, just double the batch! They are better if made ahead by a couple of hours, as they are easier to slice when chilled. Plus the flavors have a chance to blend. You can use a cooled rotisserie chicken, or just boil some chicken breasts for 20-30 minutes, then shred & cool it.
When I make these Buffalo Chicken Pinwheels, I have to do a few of the rolls without the blue cheese crumbles in them. Paul is a fan of the Seahawks, but not of blue cheese! I just put out some ranch dressing for him, and he’s happy. Until Wilson gets sacked!
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Buffalo Chicken Pinwheels have the wing flavor in a neat pinwheel appetizer. Great for a party or game day!
- 8 oz Cream Cheese, softened
- 2 Tbsp Sour Cream
- 3/4 cup Frank’s Red Hot, or your favorite wing sauce
- 2 cups Shredded Chicken
- 3/4 cup Sharp Cheddar Cheese, shredded
- 1/4 cup Monterey Jack Cheese, shredded
- 1/4 cup Blue Cheese Crumbles
- 1/4 cup Celery, finely diced
- 5 Flour Tortillas, 8 inch, room temperature
- Mix together cream cheese, sour cream, and hot sauce until smooth.
- Add, chicken, cheeses and celery. Mix until combined.
- Spread about 1/3 to 1/2 cup on a flour tortilla in a smooth layer. Stop about 1/2 inch from the edges.
- Roll up fairly tightly (you want it to stay put, but not press out all of the filling as you roll). The first one is usually a practice one. Like making the first pancake!
- After you get them all rolled, wrap them individually in plastic wrap and refrigerate for 1-2 hours.
- Unwrap the rolls. Using a sharp serrated knife, cut each roll in 1/2 inch segments.
- Arrange on a platter and set out shortly before your guests arrive. I usually put out half of them, then when they are running low, bring out the other half.
If you aren't a fan of blue cheese in the pinwheels, set out some blue cheese or ranch dressing for dipping.
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