Buffalo Chicken Tortilla Pinwheels Recipe 425 Recipes

TORTILLA PINWHEELS

Steps:

• IN a bowl, combine the first seven ingredients until blended. Spread over tortilla. Roll up; wrap in plastic. Refrigerate for 2-3 hours or until firm. Cut into 1-in. slices. Serve with salsa.

BUFFALO CHICKEN TORTILLA PINWHEELS RECIPE - (4.2/5)

Steps:

• In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended. Stir shredded chicken into mixture by hand. Spread approximately 3/4 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 place and cover with plastic wrap. Refrigerate for 2-4 hours. Remove from refrigerator and unwrap. Slice each rolled tortillas in half and then each half into 3 slices, discarding ends. Place pinwheel slices on serving plate or tray.

BUFFALO CHICKEN PINWHEELS

Steps:

• Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
• In small bowl, mix chicken and hot pepper sauce until well coated. Spread 1 T cream cheese over each rectangle to within 1/4 inch of edges. Sprinkle evenly with chicken, blue cheese and chives.
• Starting with one short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
• Bake 13 to 17 minutes or until edges are golden brown. Serve warm.
• Serve with blue cheese dip and celery sticks, if desired.