Buffalo Chicken Pinwheels


  • 1 lb boneless, skinless chicken breast
  • 1/4 cup Water
  • 1/2 cup Buffalo-style hot sauce
  • 5 oz cream cheese
  • 2 tbsp ranch dressing
  • 1/2 cup cheddar-jack cheese
  • 2 tbsp green onions
  • 2 cups loosely packed fresh spinach
  • 2-3 large “burrito size” flour tortillas
  • Add chicken pieces, water and Buffalo sauce to the pot and stir to coat.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Carefully remove the chicken from the pot and shred thoroughly (a hand mixer works great for this job).
  • Return chicken to pot along with softened cream cheese, ranch dressing, shredded cheese, and green onions. Stir until well blended, returning to SAUTE mode as needed.
  • Divide chicken mixture between tortillas, spreading in a thin, even layer and leaving a 1/2 inch gap around the edge.
  • Divide spinach in a thin layer over the chicken mixture, then roll each tortilla tightly.
  • Wrap each roll tightly in plastic wrap and refrigerate for at least 2 hours.
  • When ready to serve, unwrap and cut into 1 inch wide slices.
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