These plant based buffalo chicken pinwheels are so delightfully creamy, slightly spicy, and perfectly balanced. They are the perfect fast and easy no-cook summer recipe.
I wanted to share some fun but simple summer recipes, so I set out to make three amazing vegan pinwheel recipes this month. I created this buffalo chicken pinwheel as well as a turkey, cream cheese, and jam pinwheel, and a taco inspired pinwheel. Definitely check out all three recipes.
Vegan Buffalo Chicken Pinwheels
Let’s talk about this buffalo chicken pinwheel recipe. I was brainstorming fun variations of pinwheels to create and you know I had to do something with buffalo sauce. All hail a buffalo sauce queen! I love anything covered in buffalo sauce, especially when paired with something cooling and creamy, like the non-dairy cream cheese in this recipe.
I wanted to make sure that these pinwheels weren’t just one note buffalo sauce because that can be a little exhausting to the palette. I like light, fresh flavors with all things buffalo and these pinwheels had to have that.
I decided to add fresh red onion, bright cilantro, and crisp Romaine lettuce to really brighten this dish up. They really balance out the punch of the buffalo sauce. These were also high key my favorite pinwheels of the three, but I kind of knew that going into it!
Video and Recipe
To make these pinwheels it’s truly as simple as spreading everything out on a soft flour tortilla and rolling it up tightly. I love that this recipe is so simple and once you roll everything up it’s portable. It would a great meal for a premade lunch or picnic!
Check out this YouTube video where I demonstrate how to make these pinwheels:
Without further ado, here is the recipe! I hope you love it as much as I do. Please share your recreations with me on Instagram.
- 4 oz plant based cream cheese
- 2 oz buffalo sauce*
- 4 soft flour tortillas
- 4 oz plant based chicken
- 1 oz vegan shredded cheddar cheese
- ¼ cup red onion
- ⅛ cup green onion
- ¼ cup cilantro
Let the plant based cream cheese come to room temperature on your counter, about 30 minutes
Mix the plant based cream cheese with the buffalo sauce
Layout a tortilla on a flat surface (if the tortilla is stiff warm it up for 10 seconds in the microwave)
Spread a layer of the buffalo cream cheese on the tortilla, using ¼ of it so it’s not too thick or thin
Sprinkle ¼ of the vegan cheddar cheese, red onion, green onion, and cilantro into each pinwheel
Grab the edge of the tortilla closest to you
Fold it over the fillings about an inch, lay it down, and carefully pull it back so you have a tight roll
Continue tightly rolling the pinwheel, careful not to tear the tortilla
Place rolled pinwheels in the refrigerator for about an hour to firm up
Cut each pinwheel into 1-inch pieces with a serrated or very sharp knife
Add a toothpick to any pieces that don’t want to stay rolled up
*I like Franks Red Hot buffalo sauce