Buffalo Chicken Pinwheels
The flavors of Buffalo Wings in an easy appetizer Pinwheel.
This is such an easy appetizer to make. If you like spicy Buffalo Wings then you will like my version of a Pinwheel. I make these the night before a gathering, then take them out the next day, slice them, and put them on a serving tray, and they are ready for guests. You might want to make two batches because I find everyone comes back for seconds or thirds!
BUFFALO CHICKEN PINWHEELS
Ingredients:
- 2 Cups Cooked Shredded Chicken Breast, diced
- 3 (10″) Large Tortillas
- 1/3 Cup Buffalo Wing Sauce
- 1/4 Cup Buttermilk Ranch
- 1/3 Cup Celery, finely diced
- 1/4 Cup Carrots, finely shredded
- 1 (8 oz.) Cream Cheese, softened
- 3/4 Cup Marble Jack Cheese, shredded
Directions:
1. In a large mixing bowl whip together the Cream Cheese, Buffalo Sauce and Ranch Dressing until smooth.
2. Fold in the Carrots, Celery and Chicken. Divide the filling into thirds.
3. Lay a piece of plastic wrap on your workstation. Place one Tortilla on the plastic wrap. Scoop 1/3 of the filling mixture onto the Tortilla and spread it out evenly, almost to the edges, without going over.
4. Begin to tightly roll up the Tortilla until you reach the end, then tightly wrap the plastic wrap around the Tortilla tucking in the ends. Continue with the remaining Tortillas.
5. Place the filled Tortillas in the refrigerator for at least 4 hours, but overnight is best.
6. Just prior to serving, unwrap the Pinwheels and cut off the ends. The ends wont have much filling in so they don’t make a nice presentation. I call them the Cooks taste testing pieces! Now slice the rest of the Tortillas using a serrated knife, in about 1 & 1/4 inch intervals. You should get 6 Pinwheels from each Tortilla.
7. You can slice them 1 or 2 hours ahead of time before serving and put them on a nice serving tray. Just cover them with plastic wrap and refrigerate until ready to serve.
Recipe by: Hot Dish Homemaker
