Buffalo Chicken Pinwheels

I've made veggie and ranch dressing pinwheels (like these) for years. It's an incredibly versatile recipe and you can use any combo of veggies you have on hand.

I've also enjoyed buffalo chicken dip at parties, as great bar food, and out of my own kitchen.

But I never thought to put the two together. So glads someone else did!

Ingredients:

• 8 ounces cream cheese, softened
• 1/2 cup hot wing sauce or cayenne pepper sauce
• 1/4 cup blue cheese, crumbled
• 1 cup colby-jack cheese, shredded (4 ounces)
• 1/4 cup green onions, finely chopped
• 1 pound chicken breast, cooked and shredded
• 5 large flour tortillas (approximately 10 1/2" diameter)
• Optional: celery sticks, carrot sticks, blue cheese dressing

Method:

1. In a bowl, beat cream cheese on low and add in sauce, blue cheese, colby-jack cheese, and green onions. Beat until blended.
2. Stir shredded chicken into mixture by hand.
3. 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. (I used about half of these the first night I made them and after having been in the fridge for a few hours they were perfect; I tried to serve the rest of them a couple of nights later and the tortillas had become gummy and I had to throw them away. Moral of the story: I believe the filling would keep well for several days in the fridge, so only make as many pinwheels as you'll use right away.)
4. 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 and serve with celery and/or carrot sticks and extra blue cheese dressing for dipping, if desired.

Source: Home Cooking Memories