These buffalo chicken pinwheels are one of the most reliably crowd-pleasing party appetizers you’ll ever make. Spicy buffalo chicken mixed with cream cheese and shredded cheddar, rolled in a tortilla and sliced into perfect rounds — each one is a compact, flavor-packed bite that disappears within minutes of hitting the platter. They’re made in advance, require no heating, and hold up beautifully for hours, which makes them the perfect make-ahead option for parties, tailgates, or potlucks. Once you bring these, you’ll be bringing them forever.
- Swap: Use Greek yogurt cream cheese blend in place of regular cream cheese for a slightly lighter, tangier filling.
- Make-ahead: These are best made at least 2 hours ahead — refrigerate rolled and wrapped in plastic until ready to slice.
- Storage: Slice and refrigerate on a covered plate for up to 24 hours; they hold their shape and flavor perfectly.
- Variation: Add diced celery to the filling for crunch and a classic buffalo-wing accompaniment built right into the pinwheel.
- Serving: Serve with extra buffalo sauce and blue cheese or ranch dressing on the side for dipping.
Yes.. I know.. I am fully aware.. I have a slight buffalo chicken obsession 😉 but seriously what is not to like.. cream cheese and chicken and franks and all that goodness…Yum!! I am sharing some appetizers this week in honor of the U.S Thanksgiving approaching so I thought hey.. why not buffalo chicken pinwheels… I am all about keeping it simple.. who has time for fancy apps these days 😉 mind you I think these pinwheels are pretty darn fancy… and at only 2 points plus or 2 smart points each they make a delicious and weight watcher friendly snack to serve up to your guests.. win win 🙂
Buffalo chicken pinwheels
Ingredients
- 1 package pillsbury reduced fat crescent rolls
- 1/4 cup light cream cheese, softened
- 1/4 cup light shredded cheese, such as WW brand or similar, I use a 3 cheese blend
- 1 Tbsp light ranch dressing
- 2 Tbsp franks hot sauce
- 4 oz about 1 cup shredded cooked chicken
Instructions
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In a bowl mix your softened cream cheese, shredded cheese, ranch and hot sauce.
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Open your dough and lay out into 2 pieces (4 crescent rolls each) pinch together any open seams.
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Divide your cheese mixture in two and spread onto your dough.
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Sprinkle your grated chicken on top (I like to cook my chicken breast in the crock pot, little broth on high about 4 hours and it shreds nicely, I do a batch up each week to keep in the fridge for meals and such)
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Carefully roll up each piece and seal any open seams, Place in freezer for about 10 minutes, this will help firm them up.
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Preheat oven to 350F and spray a large cookie sheet.
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Using a serrated knife carefully cut each roll into 8 pieces, I usually cut of the small ends and then make my 8 cuts.
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Place on cookie sheet and bake in oven for approx 16 minutes, checking they don’t burn, you want them a nice golden brown, check around them that the dough has cooked through.
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Makes 16 pinwheels at 2 SP each on all 3 MyWW programs
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Nutritional info (adapted from My fitness pal) Per serving.. Calories 66…Fat 2.8g…Saturated fat 1.2g…Carbohydrates 7.5g…Fiber 0g… Sugars 1.9g…Protein 3.1g
Made these last night for two hungry boys and myself and we LOVED them! The only thing I did differently was mixing the chicken in with the cream cheese mixture. Quick, easy, and delicious. My fiance said, “This needs to go in our regular rotation!”
Great lunch idea….are they still good frozen and reheated???
Hi Gail, I have not froze them to know that but I would think they would be ok..
How are these best served? Warm? Cold? Room temp?
I serve them warm because I like warm food, but they can be eaten cold
My family loved these! I will be making them again. I put them out with a pile of celery and more dressing for dunking.
So glad everyone enjoyed them ๐