I love making these buffalo chicken pinwheels whenever I need a quick, flavorful appetizer or party snack. They’re creamy, spicy, cheesy, and rolled up into perfect little bites that are easy to make and even easier to eat.

Why I’ll Love This Recipe

I like that this recipe brings together the bold heat of buffalo sauce, the cool creaminess of cheese, and the savory bite of rotisserie chicken. It’s quick to prepare, doesn’t require cooking, and chills beautifully in the fridge. Whether I serve them at a party, take them on the go, or keep them for a snack, they always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
5 ounces Frank’s Red Hot Original Cayenne Pepper Sauce
½ cup blue cheese, crumbled
¼ teaspoon salt
¼ teaspoon garlic powder
1 cup Colby Jack cheese, shredded
⅓ cup green onions, chopped
1 rotisserie chicken, shredded (about 3 cups)
5 large flour tortillas

Directions

I start by mixing the softened cream cheese with hot sauce, blue cheese, salt, garlic powder, shredded Colby Jack cheese, and chopped green onions in a large bowl until smooth.
Then I fold in the shredded rotisserie chicken until everything is evenly coated.
I spread about ¾ cup of the filling onto each flour tortilla, making sure to spread it evenly to the edges.
I roll each tortilla up tightly, then wrap them in plastic wrap.
I refrigerate the rolls for at least 2 hours, or up to 4 hours, to let them firm up.
Once chilled, I slice each roll into pinwheels about ½ to 1 inch thick and serve them cold.

Servings and timing

Servings: Makes about 25 to 30 pinwheels
Prep time: 10 minutes
Chill time: 2 to 4 hours
Total time: 2 hours 10 minutes to 4 hours 10 minutes

Variations

I sometimes swap Colby Jack cheese with cheddar or Monterey Jack for a different flavor.
For a milder taste, I reduce the amount of buffalo sauce or add more cream cheese.
If I don’t like blue cheese, I leave it out or use ranch dressing instead.
I like adding diced celery for some crunch or even chopped olives for a briny twist.
I use low-carb or whole wheat tortillas when I want to make it a bit lighter.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. Since these pinwheels are meant to be served cold, I don’t need to reheat them. I just pull them out of the fridge and let them sit for a few minutes before serving.

FAQs

How far in advance can I make these?

I usually make them the night before. That gives the flavors time to meld and makes slicing easier after they chill.

Can I use canned chicken instead of rotisserie?

Yes, I’ve used canned chicken in a pinch. I just make sure to drain it well and shred it before mixing.

What if I don’t like blue cheese?

I leave it out or substitute it with shredded mozzarella or an extra handful of Colby Jack. Ranch dressing also works well in place of blue cheese.

How do I get clean slices when cutting the pinwheels?

I always chill the rolls first, then use a very sharp knife to make clean, even cuts. A serrated knife works great too.

Can I freeze these?

I don’t recommend freezing them because the texture of the cream cheese changes after thawing. They’re best enjoyed fresh or stored in the fridge for a few days.

Conclusion

I love how simple and satisfying these buffalo chicken pinwheels are. They pack tons of flavor in every bite and are always a hit at parties or gatherings. Whether I’m craving something spicy, prepping for game day, or just want a fun appetizer, these pinwheels never disappoint.