Buffalo Chicken Pinwheels

  • Prep + Cook Time
    40 Minutes
  • Servings
  • Calories
  • Nutritional Information
    • 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)



    1. In a bowl, beat cream cheese on low, add in sauce, blue cheese, Colby-jack cheese and green onions. Beat until blended.
    2. Stir shredded chicken into mixture by hand.
    3. 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.
    4. 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.