# Components:
→ Filling
01 - 2 cups cooked chicken breast, finely shredded
02 - 8 ounces cream cheese, softened
03 - 1/2 cup Buffalo wing sauce
04 - 1/2 cup shredded cheddar cheese
05 - 1/4 cup crumbled blue cheese
06 - 1/4 cup finely chopped green onions
07 - 1/4 cup finely diced celery
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Assembly
11 - 4 large 10-inch flour tortillas
# Directions:
01 - In a large mixing bowl, thoroughly blend shredded chicken, softened cream cheese, Buffalo wing sauce, cheddar cheese, blue cheese, green onions, celery, garlic powder, salt, and black pepper until the mixture is creamy.
02 - Arrange a tortilla on a flat surface. Evenly spread one quarter of the filling mixture over the tortilla, maintaining a 1/2-inch border around the perimeter.
03 - Tightly roll up the tortilla from end to end. Repeat with the remaining tortillas and filling.
04 - Wrap each filled tortilla roll securely in plastic wrap. Refrigerate for a minimum of 1 hour to ensure the pinwheels hold their shape.
05 - Remove the rolls from refrigeration and unwrap. Using a sharp knife, slice each roll into 6 uniform pinwheels.
06 - Display pinwheels on a serving platter. Serve chilled or at room temperature.
