Buffalo Chicken Pinwheels • Apollo Career Center %
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Buffalo Chicken Pinwheels

1 rotisserie chicken shredded (about 3 cups)

8 ounces cream cheese softened

5 ounces Frank’s Red Hot Original Sauce

½ cup bleu cheese crumbled

¼ teaspoon salt

¼ teaspoon garlic powder

1 cup Colby jack cheese shredded

⅓ cup green onions chopped

5 large flour tortillas

In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.

Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.

Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.

Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.

Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.

Serve immediately.