“These disappear before the wings.”

If you’ve ever set out a tray of pinwheels and watched them vanish in minutes, you already know: spirals win. These Buffalo Pickle Pinwheels are creamy, tangy, a little spicy, and ridiculously snackable. No oven. No stress. Just mix, roll, chill, slice.

They’re bold enough for game day, easy enough for last-minute hosting, and tidy enough for party trays. And yes — they really do disappear before the wings.

What You’ll Need

8 oz full-fat cream cheese, softened
1/3 cup buffalo sauce (Frank’s-style)
1 cup finely chopped dill pickles (patted dry)
1 tablespoon pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
4 large (10-inch) flour tortillas

Optional but recommended:

2 tablespoons finely chopped fresh chives
1/2 cup finely shredded sharp cheddar (for extra body)

Tools You’ll Need

Medium mixing bowl
Hand mixer or sturdy spatula
Measuring cups & spoons
Cutting board
Sharp knife
Plastic wrap
Offset spatula or butter knife

How to Make Buffalo Pickle Pinwheels

Step 1: Make the Buffalo Cream Cheese Base

In a medium bowl, beat together:

8 oz softened cream cheese
1/3 cup buffalo sauce
1 tablespoon pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

Mix until completely smooth and lightly fluffy.

Step 2: Fold in the Pickles

Gently fold in:

1 cup finely chopped dill pickles (well drained)
Optional: 2 tablespoons chopped chives
Optional: 1/2 cup shredded sharp cheddar

Stir just until evenly distributed.

Step 3: Spread & Roll

Lay out 4 large flour tortillas. Divide the filling evenly and spread a thin, even layer over each tortilla, going almost to the edges.

Roll each tortilla tightly into a log.

Step 4: Chill

Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours).

Step 5: Slice & Serve

Unwrap and slice into 1-inch spirals using a sharp knife. Wipe the knife between cuts for clean edges.

Arrange on a serving platter and drizzle lightly with extra buffalo sauce if desired.

Pro Tips (Especially for Parties)

Pat the pickles dry. Too much moisture makes the tortillas soggy.
Chill before slicing. This is non-negotiable for clean spirals.
Spread thin, not thick. Thick layers squish out when rolling.
Make them the night before. The flavor actually improves overnight.
Slice right before serving if possible for the freshest look.

Substitutions & Variations

Use spinach tortillas for extra color.
Swap dill pickles for spicy pickles.
Add shredded rotisserie chicken for a heartier version.
Use ranch seasoning instead of garlic/onion powder.
Make it milder with 1/4 cup buffalo + 2 tablespoons sour cream.

Make-Ahead Tips

Can be made up to 24 hours ahead fully rolled.
Slice up to 4 hours before serving and store covered in the fridge.
Not freezer-friendly (texture changes).

Leftovers & Storage

Store in an airtight container in the fridge for up to 3 days.
If they soften slightly, a quick 20-minute chill firms them up again.
Best eaten cold or slightly chilled.

If you’re building a party tray and want something bold, creamy, and guaranteed to vanish, these Buffalo Pickle Pinwheels are your secret weapon. They’re simple, no-bake, and just spicy enough to keep people reaching for one more.

Make them once… and don’t be surprised when they become your “you HAVE to bring those again” recipe.

Ella Cooks