Tired of boring snacks that claim to be “party favorites” but taste like cardboard wrapped in regret? Meet the buffalo chicken pinwheel: the spicy, creamy, crispy roll-up that said “no thanks” to mediocrity and elbowed its way straight to the appetizer hall of fame. This one’s not just baked—it’s bold, cheeky, and dangerously addictive.
Why This Recipe Works
- Buffalo flavor, without the mess – All the heat and tang of buffalo wings, none of the sticky fingers or frantic napkin grabbing.
- Crispy on the outside, creamy on the inside – These pinwheels are baked to golden perfection, with a creamy cheesy core that feels like a warm hug… with a spicy kick.
- Perfect for parties or Netflix nights – Whether you’re hosting game day or just binging true crime, these little spirals keep you fed and happy.
- Ridiculously easy to assemble – A bit of mixing, a little rolling, a short oven nap—and you’ve got yourself a snack that looks gourmet and tastes like a touchdown.
- Kid-approved… and adult-hoarded – They may be bite-sized, but these bites disappear faster than your willpower at a pizza buffet.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie recommended)
- 4 oz cream cheese, softened
- 1/4 cup buffalo wing sauce (Frank’s RedHot preferred)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 large flour tortillas (10-inch size)
- 1 tbsp melted butter (for brushing)
Equipment Needed
- Large mixing bowl
- Silicone spatula or spoon
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Pastry brush (optional, for butter)
- Oven
Instructions
Step 1: Preheat Like You Mean It
Preheat your oven to 375°F. Line a baking sheet with parchment paper so cleanup doesn’t become a therapy session. Pro tip: Don’t skip preheating. Ovens are like cats—they need time to warm up before they perform.
Step 2: Mix the Filling with Wild Abandon
In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, cheddar cheese, green onions, garlic powder, onion powder, and salt. Stir until it looks like a party dip you’d want to dive into. The cream cheese should be soft enough to spread dreams. If it’s being stubborn, microwave it for 10–15 seconds to make it more cooperative.
Tip #1: Use rotisserie chicken to save time—and taste. It’s juicy, flavorful, and doesn’t involve you playing surgeon with raw poultry.
Step 3: Roll with Confidence
Lay out your flour tortillas on a flat surface like a kitchen ninja. Divide the buffalo chicken mixture evenly between the tortillas, spreading it out in a thin layer. Leave about half an inch around the edges to avoid spillage. You want pinwheels, not crime scenes.
Now, roll the tortillas up tightly like a burrito that’s hiding a delicious secret. Think “firm but gentle”—you want them snug, not suffocated.
Tip #2: Chill the rolled tortillas for 10–15 minutes before slicing if you’ve got time. It makes cleaner cuts and prettier spirals. We eat with our eyes first, right?
Step 4: Slice with Swagger
Use a sharp knife (or pizza cutter if you’re feeling rebellious) to slice the rolls into 1-inch thick pinwheels. Don’t stress about perfect circles—this isn’t geometry class, and slightly wonky pieces still taste like victory.
You’ll end up with about 8–10 pinwheels per tortilla, which is either enough to share… or just enough for you and your alter ego.
Step 5: Brush and Bake
Place the pinwheels flat on your parchment-lined baking sheet, spiral side up. Brush the tops with melted butter to help them bake into golden, crispy beauties.
Pop them in the oven for 15–18 minutes, or until the edges are slightly crisp and the centers are warmed through and melty. Keep an eye on them—this isn’t the time to get lost in a TikTok scroll.
Tip #3: Rotate the baking sheet halfway through if your oven has hot spots. Unevenly baked pinwheels are a tragedy we can avoid.
Step 6: Let Them Cool Just Enough to Not Burn Your Face Off
Once baked, let the pinwheels rest for 5 minutes before attempting to inhale them. That cheese is basically lava at first. Give it a moment to settle down so you can taste joy, not pain.
Serve warm, or at room temperature if they last that long (spoiler: they won’t).
Tips and Tricks
Use Shredded Rotisserie Chicken
Nothing beats the flavor and moisture of pre-cooked rotisserie chicken. Not only does it save time, but it also adds a rich, savory base without you needing to boil or bake anything else.
Adjust the Heat
Buffalo sauce comes in mild, medium, and “I can’t feel my face.” Choose your fighter wisely. You can also mix in ranch or blue cheese dressing with the filling if you want a gentler flavor.
Tortilla Choice Matters
Stick with large, soft flour tortillas. Anything too stiff won’t roll well and will crack like a bad dad joke. If they’re cold or stiff, microwave them with a damp paper towel for 15 seconds to loosen up.
Don’t Skip the Butter Brushing
It may seem extra, but brushing the tops with melted butter helps the edges crisp and gives a beautiful golden glow. No one wants pale, floppy pinwheels.
Make Ahead, Reheat Right
You can assemble these up to a day in advance, refrigerate, then slice and bake when ready. To reheat leftovers, pop them in a 350°F oven for 5–7 minutes to crisp them up again. Microwaving works too, but the texture will be softer.
Recipe Variations
- Ranch Chicken Pinwheels: Swap out buffalo sauce for ranch dressing, and add bacon bits for an extra savory twist.
- BBQ Chicken Pinwheels: Use barbecue sauce instead of buffalo, and add a sprinkle of smoked paprika to the mix for a sweet-smoky flavor.
- Veggie Lover’s Version: Skip the chicken, and use sautéed mushrooms, bell peppers, and onions mixed with cream cheese and hot sauce.
- Blue Cheese Buff: Stir in 2 tbsp of crumbled blue cheese into the filling for those who like their buffalo snacks extra bold and tangy.
- Mini Wrap Hack: Use smaller tortillas and slice thinner for bite-sized party snacks or lunchbox additions.
Frequently Asked Questions
Can I make these buffalo chicken pinwheels ahead of time?
Absolutely. You can prep the rolls and refrigerate them whole for up to 24 hours before slicing and baking. This is great for parties—just pop them in the oven before guests arrive and act like you’ve been busy all day.
Can I freeze these pinwheels?
You sure can. Once assembled and sliced, flash freeze the unbaked pinwheels on a tray, then store in a zip-top bag for up to 2 months. Bake from frozen at 375°F for 20–22 minutes, checking the centers for doneness.
What dipping sauces go well with buffalo chicken pinwheels?
Oh, you’re fancy! Ranch or blue cheese dressing is the classic go-to. But garlic aioli, sour cream with lime, or even a little honey mustard can make the flavors pop in new ways.
Are these spicy? Can I make them milder?
They’re buffalo-inspired, so yes, there’s a little kick. But the cream cheese and cheddar balance it out. To tone it down, use a mild buffalo sauce or mix it with some ranch dressing to mellow things out.
Can I use canned chicken instead of rotisserie?
You can, but… rotisserie has more flavor and texture. If you must use canned, drain and fluff it with a fork, and maybe add a pinch of extra seasoning to keep things interesting.
Summary
Buffalo chicken pinwheels are the cheeky, spicy, crowd-pleasing snack you didn’t know your appetizer game was missing. They’re easy, crave-worthy, and just messy enough to feel rebellious—without needing wet wipes. Whether you’re feeding a crowd or hoarding them solo (no judgment), these baked beauties are bound to impress.
Buffalo Chicken Pinwheels That’ll Steal the Show
Course: Cooking4
servings15
minutes18
minutes300
kcalIngredients
2 cups cooked chicken, shredded
4 oz cream cheese, softened
1/4 cup buffalo wing sauce
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
2 large flour tortillas (10-inch)
1 tbsp melted butter
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, combine chicken, cream cheese, buffalo sauce, cheddar, green onions, and seasonings until well mixed.
- Spread mixture evenly on tortillas, leaving edges clean. Roll tightly.
- Slice rolls into 1-inch pinwheels.
- Arrange on baking sheet and brush tops with melted butter.
- Bake 15–18 minutes until edges are crisp and golden.
- Cool 5 minutes before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
