Buffalo Chicken Pinwheels
Prep + Cook Time40 Minutes
- 5 g FAt
- 2 g Sat. FAt
- 5 g CArbs
- 0 g Fiber
- 0 g sugars
- 6 g proteins
1 pound Forester Farmer’s Market® boneless, skinless chicken breasts, cooked and shredded
8 ounces cream cheese, softened
½ cup hot wing sauce or cayenne pepper sauce
¼ cup blue cheese, crumbled
1 cup colby-jack cheese, shredded (4 ounces)
¼ cup green onions, finely chopped
5 large flour tortillas (approximately 10½” diameter)
- In a bowl, beat cream cheese on low, add in sauce, blue cheese, Colby-jack cheese and green onions. Beat until blended.
- Stir shredded chicken into mixture by hand.
- Spread approximately ¾ cup of mixture on top of one of the tortillas. Roll up tortilla tightly, but without shifting the mixture too much. Repeat with remaining tortillas. Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for 2-4 hours.
- Remove from refrigerator and remove plastic wrap. Slice each rolled tortilla in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.