Buffalo Chicken Pinwheels
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Cuisine: American
Ingredients
  • 2 First Street Frozen Chicken Breasts
  • ½ cup First Street Buffalo Chicken Sauce
  • 8 oz First Street neufchatel cheese, softened (or regular cream cheese)
  • ½ cup chopped celery
  • ½ cup blue cheese crumbles
  • 4-5 8 inch Montecito tortillas
Instructions
Shredded Chicken
  1. Place the chicken breasts in a sauce pan and cover with water. Heat on the stove-top over medium/medium high heat until it comes to a boil. Cook the chicken until it has reached an internal temperature of 165 degrees F.
  2. Remove the chicken from the water and place in a bowl. Shred the chicken with two forks. Lightly season with salt and pepper.
Buffalo Chicken Pinwheels
  1. In a large bowl, mix together the shredded chicken, buffalo chicken sauce, and cream cheese. Stir until completely combined. Stir in the celery and blue cheese.
  2. Spread a thin layer of the buffalo chicken mixture onto a tortilla. Go all the way to edge.
  3. Start on one end and roll the tortilla up. Roll tight enough it will stay, but not so tight that all the filling comes out. Repeat with the additional tortillas.
  4. Refrigerate the filled tortillas at least 20-30 minutes. Remove from refrigerator and slice the tortilla rolls into ½-1" slices. A serrated knife will cut through the pinwheels easily without pushing out all the filling.
  5. Serve the buffalo chicken pinwheels cold. You can serve the pinwheels with ranch dipping sauce or additional buffalo sauce, but they are great on their own too.
  6. For some added flair, insert a piece of shredded carrot for a "toothpick." The easiest way to insert a carrot, is to make a guide hole with a toothpick. The carrot will slide right in.
Recipe by Cute As A Fox at https://www.cuteasafox.com/2016/02/buffalo-chicken-pinwheels.html