Buffalo Chicken Pinwheels
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 40 pinwheels
Ingredients
- 1 pound boneless (skinless chicken breast)
- 8 ounces cream cheese (regular or Neufchatel, softened)
- 1 cup shredded cheddar cheese or cheddar cheese blend
- 1/2 cup Frank’s Red Hot Cayenne Pepper Sauce
- 1/3 cup diced celery
- 3 tablespoons finely crumbled blue cheese
- 4 large burrito size flour tortillas
Instructions
- Preheat oven to 375 degrees.
- Line a baking sheet with aluminum foil and spray with cooking spray.
- Place chicken breast on baking sheet. Lightly spray breasts with cooking spray and season with salt and pepper.
- Bake for 40-45 minutes until chicken is thoroughly cooked.
- Remove from oven and allow to cool.
- Once chicken is cool to touch shred with the back of two forks until no large pieces remain. Place shredded chicken aside.
- Place cream cheese, shredded cheese, hot cayenne pepper sauce, celery, and blue cheese in a large bowl.
- Using an electric mixer beat until combined and creamy.
- Stir in shredded chicken with a large spoon.
- Divide chicken mixture between tortillas and divide evenly.
- Tightly roll tortillas and wrap in plastic wrap. Place in refrigerator for a few hours or overnight.
- When ready to serve cut off ends and slice into pieces about 1-inch thick.