Thursday, August 6, 2015

Buffalo Chicken Tortilla Pinwheels

This was one of the savory dishes that I made for bunco this last time. I enjoy spicy dishes, so it was good for me, but there were a lot of ladies guzzling their drinks after eating some of these. They were easy to make and put together and I was able to make these the night before, which makes my life a lot easier! Don't forget this awesome tip: To easily shred chicken, bake in oven until cooked through and then put into your stand mixer and turn it on. Chicken will be shredded quickly!

Buffalo Chicken Tortilla Pinwheels
(Recipe found at via Pinterest)

8 ounces cream cheese, softened
1/2 cup hot wing sauce (this was a little spicy, I might cut back next time)
1/4 cup blue cheese, crumbled
1 cup colby-jack cheese, shredded
1/4 cup green onions, finely chopped
1 pound chicken breast, cooked and shredded
5 large flour tortillas

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.

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