Ingredients
Equipment
Method
Step‑by‑Step Instructions
- In a large mixing bowl, combine 8 ounces of softened cream cheese with ½ cup of buffalo sauce and ½ cup of ranch dressing. Blend until smooth and creamy, about 2-3 minutes.
- Gently fold in 2 cups of cooked shredded chicken, 1 cup of shredded cheddar cheese, and ¼ cup of finely chopped green onions into the creamy mixture.
- Lay out four 10-inch burrito-size flour tortillas and evenly spread the chicken mixture over each tortilla.
- Begin at one end of a tortilla and roll it tightly into a log shape, sealing the edge with a bit of filling.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour.
- After chilling, unwrap and slice each log into 1-inch pieces. Arrange on a platter and serve.
- Serve immediately or chill until ready to serve, pairing with celery sticks and extra dressing for dipping.
Nutrition
Notes
For best freshness, slice pinwheels just before serving. Adjust spice levels by adding more buffalo sauce or jalapeños if desired.
