Party Pinwheels 2 Ways! (Buffalo Chicken and Veggie Pinwheels)
Make both the buffalo chicken pinwheels and the vegetarian pinwheels, or choose one for your next party. Both are sure to be a hit! They are easy appetizers that require no cooking and can be made ahead!
1cupcooked beans(such as black beans or cannellini beans)
4large flour tortillasor wraps
Optional: 2 tablespoons cilantro leavesdiced
Lime crema for serving: ¼ cup sour cream + squeeze of lime juice + salt and pepper to taste(drizzle in 1-2 teaspoons water if you want it thinner)
Instructions
Make Buffalo chicken pinwheels:
In a medium bowl, combine the softened whipped cream cheese, Buffalo sauce, blue cheese dressing, blue cheese, chopped scallions, and chopped cilantro.
Stir in the cooked shredded chicken until well combined. Taste and adjust the spice with more Buffalo sauce, if desired.
If using white beans, gently stir in the white beans until fully combined.
Spread about ½ - ¾ cup of the Buffalo chicken mixture over a tortilla or wrap, making sure to get a little bit on the end so it acts like "glue" but not too much so that it squeezes out when the tortilla is rolled.
Roll up the tortilla. Repeat with the rest of the tortillas until the Buffalo chicken mixture is all used up.
Cover each one in plastic wrap or place them in a container with a lid and refrigerate for at least 1 hour, or up to 24 hours. This step is optional, but makes it easier to slice the rolled tortillas into pinwheels.
Slice off about 1-2 inches from the end (don't think it out, it makes a great snack!), then slice the rolled up tortilla into ¾ - 1 inch pieces. Serve chilled or room temperature with Buffalo sauce and blue cheese dressing for dipping.
Make the veggie pinwheels:
In a medium bowl, combine the whipped cream cheese, shredded cheese, taco seasoning, diced bell peppers, scallions, beans, and cilantro. Mix well. Taste and season with more taco seasoning and/or salt, if desired.
Spread about ½ - ¾ cup of the bean mixture on a tortilla. Roll up the tortillas.
Cover each one in plastic wrap or place them in a container with a lid and chill the rolled up tortillas in the fridge for at least an hour, or up to 24 hours.
Slice off 1-2 inches of the tortilla from the end, then slice the rolled up tortilla into ¾ - 1 inch pinwheels. Serve chilled or at room temperature.
Notes
Tips for making tortilla pinwheels:→ Make these ahead of time: The rolled tortillas need to chill in the fridge for at least an hour so the cream cheese gets firmer and makes the tortillas easier to slice. You can prep these up to a day before serving, and you can slice them right before serving or ahead of time. Just make sure to slice them while they're cold!→ Control the spice: 2 tablespoons of Buffalo makes pretty mild Buffalo chicken filling. Since all the ingredients are fully cooked, you can taste and adjust the spice of the mixture. And you can always dip the pinwheels into Buffalo sauce for extra spice!→ Tortillas or wraps: You can use large flour tortillas or wraps for pinwheels - your choice. You can use green spinach wraps or flavored wraps, if you like. The larger the tortilla or wrap, the more pinwheels you will get out of it. If your tortillas are too small, you'll waste half of it on the edges which do not turn into pretty pinwheels (though they make great snacks!!). The nutrition facts are estimated as 1 large tortilla per person.