1-First, prepare all ingredients by shredding or dicing the cooked chicken and chopping the green onions. In a mixing bowl, combine the cream cheese and buffalo sauce until smooth for an even base. Next, add the shredded chicken, cheddar or Colby Jack cheese, ranch dressing, and green onions, blending everything thoroughly.

2-Once mixed, lay out the two large flour tortillas flat on a clean surface. Spread about ¾ cup of the buffalo chicken mixture evenly on each tortilla, leaving a ½-inch border around the edges. Roll the tortillas tightly, wrap them in plastic wrap, and refrigerate for at least two hours to firm up.

3-After chilling, use a serrated knife to slice the rolls into 1-inch pieces for those perfect pinwheel shapes. For added flavor, serve with ranch or blue cheese dressing for dipping. If you’re looking for more chicken wrap ideas, check out our chicken shawarma wrap recipe on the blog for a tasty variation.