Buffalo Chicken Tortilla Roll-Ups or Pinwheels Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 8 ounces - cream cheese, softened
  • 1/2 cups - hot wing sauce
  • 1/4 cups - crumbled blue cheese
  • 1 cups - shredded colby-jack cheese
  • 1/4 cups - finely chopped green onions
  • 1 pounds - chicken breast , cooked and shredded
  • 5 - large flour tortillas (10-1/2 inch diameter)
  • Directions:

    (If you don't have cooked chicken on hand, cook chicken breast by simmering in a skillet with 1/4 cup chicken broth over medium heat, covered, turning occasionally, until cooked through - about 15 minutes. Allow to cool slightly, and then use a fork or mixer to shred).

    In a large bowl, with a mixer on low speed, beat together cream cheese, wing sauce, blue cheese, colby-jack cheese and green onions. Beat until thoroughly blended.

    Stir shredded chicken into mixture by hand. Spread approximately 3/4 cup of mixture on top of each of the tortillas. Roll up each tortilla tightly, (trying to prevent mixture from shifting too much).

    Place rolled tortillas on a plate or platter and cover with plastic wrap. Refrigerate for 2 to 4 hours.

    Remove from refrigerator and uncover. Slice each rolled tortilla in half and then each half into 3 slices, discarding ends.

    Place pinwheel slices on serving plate or tray. Sprigs of parsley make a nice garnish for the plate.

    Brief Description

    Shredded chicken with wing sauce and cheeses rolled up in flour tortillas, then sliced into finger-food for parties or an easy starter to any meal.

    Main Ingredient:



    Cuisine:  Southern

    Prep Time: 2 hour(s) 30 min
    Cook Time: 25 min


    adapted from https://homecookingmemories.com/buffalo-chicken-tortilla-pinwheels/

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    Posted On:

    February 5, 2019

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