Buffalo Chicken Pinwheels Recipes
BUFFALO CHICKEN PINWHEELS
Get the party moving with our Buffalo Chicken Pinwheels recipe. Our Buffalo Chicken Pinwheels can be prepared up to two days ahead of your special event.
Provided by My Food and Family
Categories Chicken
Time 10m
Yield 3 servings, 4 pinwheels each
Number Of Ingredients 6
Steps:
- Spread tortillas with cream cheese spread; drizzle with wing sauce.
- Top with vegetables and chicken; roll up tightly.
- Cut each roll-up into 6 slices to serve.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BUFFALO CHICKEN PINWHEELS
These appetizers can be prepared up to 24 hours ahead of time, then cover and refrigerate. Before serving, place the appetizers in a shallow pan and cover with foil. Heat at 350 degrees for 10-15 minutes. I love this appetizer from Pillsbury.
Provided by CookingONTheSide
Categories Chicken Breast
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.2, Fat 2, SaturatedFat 1, Cholesterol 10.6, Sodium 84.2, Carbohydrate 5, Fiber 0.4, Sugar 0.4, Protein 2.1
SPICY BUFFALO CHICKEN ENCHILADAS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
- Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
- Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
- Bake until the cheese is melted and bubbling, 15 to 20 minutes.
- Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
- Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
- Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.
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- Wrap tortillas up jelly-roll style. Pop into the fridge to chill for 30 mintues to an hour. If serving later, individually wrap rolls in plastic (before slicing) and chill in the fridge. Cut into 1/2-inch pinwheels when you're ready to serve. Garnish with sliced green onion.
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