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Buffalo Chicken Pinwheels

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Ingredients for 6 to 8 servings

  • 8 Ounces Whipped Cream Cheese
  • ½ Cup Franks® Red Hot Sauce
  • ¼ Cup Blue Cheese, Crumbled
  • 1 Cup Shredded Darigold® White Cheddar Cheese
  • ¼ Cup Green Onions, Finely Chopped
  • ¾ Pound Chicken, Cooked & Shredded
  • 5 Mission® Flour Tortillas, Large Burrito Size
  • ½ Teaspoon Garlic Powder
  • 5 Ounce Package Spring Mix


In a food processor add the cream cheese, hot sauce, blue cheese, shredded cheese and green onions and pulse until it just comes together. Remove the mixture and put into a medium bowl and add chicken, stir until combined. Spread ¾ cup of mixture on top of one tortilla, getting close to the edges. Add a few mixed greens to the center of the tortilla forming a straight line and roll up tightly. Repeat with remaining tortillas. Place rolled tortillas onto a plate, cover with plastic wrap and refrigerate for 2 to 4 hours. Remove the rolled tortillas from the fridge and place on a cutting board, cutting through the tortillas with a serrated knife in ¾” to 1” slices, discarding the end pieces. Arrange on a platter and serve.

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