Name: Buffalo Chicken Pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 44 pinwheels
Cuisine: American
Ingredients: 8 ounces full-fat cream cheese; 0.75 cup sharp cheddar cheese; 0.25 cup blue cheese; 0.333 cup buffalo wing sauce; 1.5 tablespoons ranch seasoning; 2 tablespoons chives or green onions; 2 cups chicken; Kosher salt and black pepper; blue cheese dressing; 2 sheets puff pastry; 1 egg; 4 burrito size flour tortillas

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Buffalo Chicken Pinwheels

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Ingredients

Warning0 allergens identified

Instructions

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Buffalo Chicken Filling

Combine the softened cream cheese, shredded cheddar cheese, crumbled blue cheese, buffalo sauce, ranch seasoning, chives (or green onions), and chicken in a large mixing bowl.

Using a hand mixer or stand mixer, beat the filling until it's well-combined, scraping down the sides of the bowl every once in a while. Taste and add salt and pepper, if needed.

Baked Pinwheels

Preheat the oven to 400°F (204°C). Line 2 sheet pans with parchment paper.

Roll one sheet of puff pastry into a 10×12-inch rectangle. Spread half of the buffalo 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.

Place the logs on a sheet pan, cover, and freeze for 20-30 minutes or refrigerate for 30-60 minutes. Once they're chilled, use a sharp knife to cut the logs into 1/2-inch slices, about 20-22 pinwheels each. Line the pinwheels 2-3 inches apart on the prepared sheet pans. Refrigerate any remaining pinwheels for later.

In a small bowl, whisk the egg with 1 Tablespoon of water to make an egg wash. Using a pastry brush, brush the pinwheels with the egg wash. Bake for 15-18 minutes until the pinwheels are crisp and golden-brown. Repeat with the remaining pinwheels. Serve warm with ranch or blue cheese dressing.

No-Bake Pinwheels

Divide the buffalo chicken filling between the 4 flour tortillas. Spread the filling evenly over each tortilla, until it's about 1/4-inch thick.

Starting at the bottom, roll each tortilla tightly into a long log. Wrap each log in plastic wrap or parchment paper to help them hold their shape. Then, refrigerate the pinwheels for 2 hours or overnight.

Once the pinwheels are chilled, unwrap them. Using a bread knife, slice each log into 1/2-3/4-inch pinwheels. You should get between 11-12 pinwheels per log. Serve at room temperature with ranch or blue cheese dressing.

Nutrition

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Tips & Tricks (5)

Cream Cheese Temperature Control 🧈
Soften cream cheese to room temperature before mixing to ensure smooth, lump-free filling that spreads evenly without tearing the tortillas or puff pastry.
Buffalo Sauce Moisture Balance 🌶️
Pat your shredded chicken dry and let the buffalo sauce reduce slightly before mixing to prevent excess liquid that will make the filling soggy and cause pinwheels to fall apart.
Tortilla Rolling Technique 🌯
Warm tortillas in the microwave for 15-20 seconds before rolling to increase pliability and prevent cracking, then roll tightly with consistent pressure to maintain shape when slicing.
Puff Pastry Egg Wash Secret ✨
Beat your egg wash with a pinch of water and apply with a pastry brush for an even, golden-brown finish that enhances visual appeal without creating thick, burnt spots.
Freezer Trick for Clean Slicing 🔪
Refrigerate rolled pinwheels for at least 30 minutes (or freeze up to 2 days) before slicing to maintain tight, uniform spirals and prevent filling from squishing out during cutting.