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High Protein Buffalo Chicken Pinwheels - A Bold, Easy Snack

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked shredded chicken (rotisserie, poached, or canned chicken drained well)
  • 1/2 cup plain nonfat Greek yogurt (or light cream cheese, softened)
  • 1/4 cup buffalo hot sauce (adjust to taste)
  • 2 tablespoons light ranch or blue cheese dressing (optional but adds creaminess)
  • 1/3 cup finely chopped celery (for crunch)
  • 1/4 cup finely chopped green onions
  • 1/3 cup reduced-fat shredded cheddar (or Monterey Jack)
  • 2 teaspoons lemon juice (or a splash of vinegar, for brightness)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 3–4 large high-protein flour tortillas (10-inch works best)
  • Optional toppings: extra chopped chives, a sprinkle of blue cheese crumbles, or more hot sauce

Method
 

  1. Mix the base. In a large bowl, combine Greek yogurt (or light cream cheese), buffalo sauce, and ranch or blue cheese dressing if using. Stir until smooth and creamy.
  2. Season the filling. Add lemon juice, garlic powder, onion powder, a pinch of salt, and black pepper. Taste and adjust seasoning. You want a bold, tangy, slightly spicy base.
  3. Fold in the chicken and veggies. Add shredded chicken, celery, green onions, and shredded cheddar. Fold gently until everything is well coated. The mixture should be thick and spreadable, not runny.
  4. Prep the tortillas. Lay out your tortillas on a clean surface. If they’re stiff, warm them for 10–15 seconds in the microwave so they’re flexible and won’t crack.
  5. Spread and roll. Divide the filling evenly among the tortillas. Spread in a thin, even layer, leaving about 1/2 inch clear around the edges. Tightly roll each tortilla from one end to the other to form a firm log.
  6. Chill to set. Wrap each log in plastic wrap and refrigerate for at least 30 minutes. This helps them slice cleanly and hold their shape.
  7. Slice and serve. Unwrap and use a sharp serrated knife to slice into 1-inch pinwheels. Wipe the knife between cuts for neat edges. Garnish with chives or a light drizzle of buffalo sauce if you like.