These Buffalo Chicken Ranch Pinwheels are an easy make-ahead appetizer made with shredded chicken, cream cheese, ranch dressing, and buffalo sauce all rolled up in soft flour tortillas. They're perfect for game day, tailgates, holiday gatherings, and anytime you need a crowd-pleasing appetizer that can be made ahead.
I'm a firm believer that every party needs at least one recipe that's easy to make, easy to transport, and guaranteed to disappear quickly. These buffalo chicken pinwheels check all three boxes!
These are made with simple ingredients, require no baking, and can be prepared the day before your event. I often use leftover rotisserie chicken to make them even easier.
If you've ever found a group (yourself included of course) hovering around the buffalo chicken dip at a party, you'll love these tortilla pinwheels. They deliver those same creamy buffalo chicken flavors in a handheld appetizer that's easy to serve and even easier to eat.
Whether you're hosting a game day watch party or bringing a dish to pass, these buffalo chicken ranch pinwheels are always one of the first appetizers to disappear.
Why You'll Love This Recipe
Besides the fact that everyone loves creamy buffalo chicken flavors, here are a few more reasons to love these little bundles of tasty joy.
- Easy make-ahead appetizer
- No baking required
- Perfect for game day and tailgates or packing into cold lunches
- Made with simple ingredients
- Great use for leftover rotisserie chicken
- Easy to transport for parties and potlucks
For another handheld buffalo chicken snack, try my buffalo chicken crescent rolls.
Jump to:
🛒 Ingredients
Here's everything you'll need to make these easy buffalo chicken ranch pinwheels.
- cream cheese - For the smoothest filling, allow the cream cheese to come to room temperature before mixing.
- buffalo sauce - Frank's Buffalo Sauce is my preferred choice because it delivers classic buffalo chicken flavor without being overwhelmingly spicy. You can easily make your own buffalo sauce, too.
- ranch dressing - whatever your favorite is. A thicker style dressing works best.
- cooked shredded chicken - Leftover rotisserie chicken works perfectly in this recipe and makes preparation even easier. You can also make your own shredded chicken at home.
- shredded cheddar cheese
- celery - Finely diced celery adds a little crunch and brings in those classic buffalo wing flavors right inside the pinwheels.
- large flour tortillas - the same kind you'd use for burritos
Optional garnishes and serving suggestions:
- Sliced green onions for garnish
- Ranch dressing for dipping
- Additional buffalo sauce for serving
- Celery sticks
Most of these ingredients are pantry and refrigerator staples, making this an easy appetizer to throw together when you need something for a party or potluck.
See recipe card below for specific quantities and ingredient list.
Make buffalo chicken stuffed peppers for a full meal idea.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
🥣 How to Make Buffalo Chicken Ranch Pinwheels
- Make the filling. In a medium bowl, stir together the softened cream cheese, buffalo sauce, and ranch dressing until smooth and well combined.
- Add the chicken. Fold in the shredded chicken, cheddar cheese, and celery until evenly mixed.
- Assemble the pinwheels. Lay a tortilla flat on a work surface and spread about ¾ cup of the buffalo chicken mixture evenly over the tortilla, leaving a small border around the edges.
Roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
Wrap each roll tightly in plastic wrap and place in the fridge for at least 1 hour.
Chilling helps the rolled tortillas hold their shape and makes them easier to slice.
- Slice and serve. Remove the tortillas from the refrigerator and slice into 1-inch pinwheels.
Arrange on a serving platter and garnish with sliced green onions if desired.
Serve with ranch dressing, buffalo sauce, or celery sticks.
Tips for the Best Buffalo Chicken Pinwheels
- Use room temperature cream cheese for a smooth filling.
- Finely dice the celery for easier rolling and slicing.
- Chill before slicing for cleaner cuts.
- Use a sharp knife and wipe it clean between cuts.
- Don't overfill the tortillas.
- Slice just before serving for the freshest presentation.
Make Ahead Instructions
These buffalo chicken ranch pinwheels are ideal for making ahead!
Prepare and roll the tortillas up to 24 hours in advance. Store them wrapped in plastic wrap in the refrigerator and slice just before serving.
Storage
Store leftover pinwheels in an airtight container in the refrigerator for up to 2 days.
📋 Variations
If you'd like to add your own spin to this recipe, try these...
- Add extra buffalo sauce or a few dashes of hot sauce for additional heat.
- Use spinach or tomato basil tortillas for a colorful variation.
- Substitute blue cheese dressing for the ranch dressing.
Frequently Asked Questions
Yes. Making them ahead actually helps them firm up and makes slicing easier.
Yes, although rotisserie chicken provides the best flavor and texture.
The tortillas may not have been rolled tightly enough, or they may not have chilled long enough before slicing.
Freezing isn't recommended because the cream cheese filling can become watery after thawing.
If you make this recipe, I’d love to know what you think! Leave a ⭐ star rating and review below. It helps other readers and makes my day! 😉
More Buffalo Chicken Recipes
Love buffalo chicken? Try one of these reader favorites:
Recipe
Buffalo Chicken Ranch Pinwheels
Ingredients
Method
- In a medium bowl, stir together 8 ounces cream cheese, ⅓ cup buffalo sauce, and ¼ cup ranch dressing until smooth and well combined.
- Fold in the 2 cups cooked shredded chicken, 1 cup shredded cheddar cheese, and ½ cup finely diced celery until evenly mixed.
- Lay 4 large flour tortillas on a flat surface. Spread approximately ¾ cup of the buffalo chicken mixture evenly over the tortilla, leaving a small border around the edges.
- Roll the tortilla tightly into a log. Repeat with the remaining tortillas and filling.
- Wrap each tortilla roll tightly in plastic wrap and refrigerate for at least 1 hour.
- Remove the plastic wrap and use a sharp knife to slice each roll into 1-inch pinwheels.
- Arrange on a serving platter and garnish with sliced green onions if desired. Serve with ranch dressing or additional buffalo sauce for dipping.
Farm Girl Tips
- Rotisserie chicken is an easy shortcut and works perfectly in this recipe.
- Finely dice the celery so it adds crunch without making the pinwheels difficult to roll or slice.
- Chilling the rolls before slicing helps them hold their shape.
- For cleaner cuts, wipe the knife between slices.
- These pinwheels can be assembled up to 24 hours in advance and sliced just before serving.
- Substitute Monterey Jack or mozzarella cheese for the cheddar.
- Use blue cheese dressing in place of ranch dressing.
- Add extra buffalo sauce for a spicier filling.
- Use spinach or tomato basil tortillas for added color.
Comments
No Comments