Buffalo Chicken Pinwheels | Kitchenstagram
Buffalo Chicken Pinwheels are a quick appetizer that’s perfect for parties, game days, tailgating and casual gatherings. Made with cooked leftover chicken, Buffalo sauce, green onion, cream cheese, mozzarella, ranch seasoning and wrapped in flour tortillas, they’re sliced into delicious bite-sized rolls. You can also prepare them in puff pastry for a rich, flaky version, or keep things simple with the no-cook tortilla option. Both methods deliver a flavourful appetizer that’s easy to make and always a crowd favorite.
Why you’ll love this recipe?
Adjust the amount of Buffalo wing sauce to make the pinwheels as mild or spicy as you like.
Double the recipe with ease whenever you need to serve a larger crowd.
These pinwheels are easy to transport, making them a great appetizer for parties, potlucks and gatherings.
Ingredients needed for Buffalo Chicken Pinwheels:
Puff Pastry: Puff pastry creates a flaky, crisp texture that makes these pinwheels extra delicious. Wile tortillas can also be used, puff pastry delivers a much better texture.
Chicken: Chicken breast works perfectly for this recipe, but chicken thighs are an excellent alternative. Use whichever yo have available for an easy, flavourful result
Cream Cheese: Softened plain cream cheese forms the creamy base of filling. I have used 8 ounce of plain cream cheese.
Spices: A blend of garlic powder, chicken bouillon powder, paprika powder and black pepper adds depth of flavour, making the chicken more flavourful without much effort.
Buffalo sauce: Buffalo sauce transforms plain chicken into classic buffalo chicken. Find our Homemade Buffalo Sauce recipe Here!!
Cheese: Low moisture mozzarella is ideal for creating a rich, cheesy pull while keeping the filling from becoming overly wet.
Chives: Chopped chives add a pop of colour and a mild onion flavour. If you don’t have chives, sliced green onions make an equally tasty substitute.
Serving Suggestions:
Arrange the buffalo pinwheels on a serving platter and serve them chilled or at room temperature.
Pair them with other Pinwheels varieties, such as Italian, jalapeño popper or Homemade Pesto pinwheels for more variety.
Offer ranch or blue cheese dressing on the side for sipping, if desired.
Add fresh carrot and celery sticks to complete the serving tray.
Storage Tips:
Keep leftover Buffalo Chicken Pinwheels in an airtight container and refrigerate for up to 3 days. They’re best enjoyed cold. These easy buffalo chicken pinwheels are a great choice for your next party.
Ingredients
2 sheets Puff Pastry
250 gm Cooked Chicken
8 oz Cream Cheese
1/2 cup Buffalo Wing Sauce
1 tsp Garlic Powder
1 1/2 tbsp Chicken Bouillon
1 tsp Black Pepper Powder
1 tsp Paprika powder
Salt to taste
1/4 cup Chives, chopped
1 cup Low Moisture Mozzarella
1 no. Egg
Preparation
- Step 1: In a mixing bowl, combine cooked chicken, cream cheese, buffalo wing sauce, garlic powder, chicken bouillon, black pepper powder, paprika powder, salt, low moisture mozzarella and chives.
- Step 2: Roll one sheet of puff pastry into a rectangle. Spread half of the chicken filling over the puff pastry sheet all the way to the edges. Starting with the long end towards you, tightly roll the puff pastry into a long log, sealing the edge well. Repeat with the remaining filling and sheet of puff pastry.
- Step 3: Cut the logs into 1/2-inch slices. Line the pinwheels 2-3 inch apart on the prepared sheet pans. Refrigerate any remaining pinwheels for later. In a small bowl, whisk the egg with 1 tbsp water. Brush the pinwheels with the egg wash.
- Step 4: Preheat the oven for 200°C. Bake for 15-18 minutes until the pinwheels are crisp and golden-brown. Repeat with the remaining pinwheels.
- Step 5: Serve warm with ranch or blue cheese dressing. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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