Buffalo Chicken Tortilla Pinwheels
A tight roll and a brief skillet toast are the difference between portable pinwheels and a lunch that unravels in the container. I built these for a true lunchtime flavor sprint: rotisserie chicken…
Ingredients
- 4 pieces 8-inch flour tortillas
- 2 cups shredded cooked rotisserie chicken
- 1/3 cup buffalo hot sauce
- 4 ounces cream cheese, softened
- 1/4 cup prepared ranch dressing
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup celery, finely diced
- 1/4 cup scallions, thinly sliced
Instructions
- Heat a large nonstick skillet over medium heat for 2 minutes. The dry, properly preheated pan will toast the tortillas quickly without adding oil that could soften them during transport.
- Stir the softened cream cheese and ranch dressing until smooth. This quick spread acts as a creamy adhesive and a moisture barrier between the buffalo filling and tortilla.
- Toss the chicken with the buffalo sauce, then fold in the celery and scallions. Mix just until coated so the chicken stays chunky and the crisp vegetables retain their crunch during the short assembly.
- Lay the tortillas flat and spread each with one-quarter of the ranch cream cheese, leaving a 1-inch border. Divide the buffalo chicken mixture down the center and top with the cheddar.
- Fold the bottom edge over the filling, fold in both sides, and roll each tortilla tightly into a closed cylinder. A compact roll prevents filling from shifting when the lunch is carried.
- Place the rolls seam-side down in the hot skillet and toast for 1 to 2 minutes per side, turning with tongs, until the tortillas are lightly crisp and the cheddar has melted. Work in batches if needed so the pan stays hot.
- Rest the rolls for 2 minutes, then slice each into four pinwheels with a sharp knife. Cool completely before packing so trapped steam does not create condensation and soften the tortilla.
Watch the Buffalo Chicken Tortilla Pinwheels cooking video
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