This is another recipe from Macaroni and Cheesecake. We love buffalo chicken, so of course it caught my eye. I've had bad luck in the past with refrigerated tortilla rolls getting soggy, but these ones were fine. I used a mixture of new tortillas and slightly stale ones. The stale ones softened perfectly and the fresh ones were a little softer than that, but still okay. This is an appetizer recipe, but we actually had them for dinner and loved them! When I make them for dinner next time, I'm going to cut the cream cheese in half. They were fine this way, but a bit richer than I would prefer for a main dish.
Quick Note: I used my food processor to grate the cheddar, chop the green onions, and shred the chicken.
Buffalo Chicken Pinwheels
2 chicken breasts, cooked and shredded (I used the breasts from a rotisserie chicken)
2 green onions, finely chopped
8 oz soft style cream cheese, softened briefly in the microwave (this is the cream cheese in a little tub)
1 1/4 C finely grated cheddar cheese
1/2 C Frank's Red Hot Sauce
2 tablespoons dry ranch dressing mix (I used my own)
8 six inch flour tortillas
In a medium mixing bowl, combine all ingredients except flour tortillas. Stir until well combined. Place 1/8 of mixture on each tortilla and spread evenly to the edges with a spatula. Roll tortillas up tightly, place on a plate, and keep covered in the refrigerator for a couple of hours. To serve, slice rolls into 3/4 inch wide pinwheels and arrange on a plate.
The pinwheels keep nicely in the refrigerator for a few days. I experimented with placing two of the rolls in the freezer and will update after they've thawed.
Yield: 8 servings as a main dish and probably about 25 as an appetizer.