Wednesday, August 6, 2014

Buffalo Chicken Tortilla Pinwheels

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I usually make buffalo wing dip for parties and it’s a huge hit, so I thought I would give these little pinwheels a shot. I was out of blue cheese so I left that out, but they tasted really good. I do miss the chips and dip, but these are easy to eat.

Buffalo Chicken Tortilla Pinwheels

(Adapted from Home Cooking Memories)


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8 ounces cream cheese, softened

1/2 cup hot wing sauce or cayenne pepper sauce

1/4 cup blue cheese, crumbled

1 cup colby-jack cheese, shredded (4 ounces)

1/4 cup green onions, finely chopped

1 pound chicken breast, cooked and shredded

5 large flour tortillas (approximately 10 1/2" diameter)


In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.


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Stir shredded chicken into mixture by hand.


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Spread approximately 3/4 cup of mixture on top of one of the tortillas.


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Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a place and cover with plastic wrap. Refrigerate for 2-4 hours.


Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

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--Smaller or larger tortillas may be used, however you will need to adjust the amount of buffalo chicken mixture you add to each tortilla.

--If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.

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