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–+ servings
Ella Cooks

Easy No Bake Buffalo Pickle Pinwheels

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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.
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Prep Time 15 minutes
Chilling Time 1 hour
Servings: 8
Course: Appetizer
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

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

Method
 

How to Make Buffalo Pickle Pinwheels
    Step 1: Make the Buffalo Cream Cheese Base
    1. In a medium bowl, beat together:
    2. 8 oz softened cream cheese
    3. 1/3 cup buffalo sauce
    4. 1 tablespoon pickle juice
    5. 1/2 teaspoon garlic powder
    6. 1/2 teaspoon onion powder
    7. 1/4 teaspoon black pepper
    8. Mix until completely smooth and lightly fluffy.
    Step 2: Fold in the Pickles
    1. Gently fold in:
    2. 1 cup finely chopped dill pickles (well drained)
    3. Optional: 2 tablespoons chopped chives
    4. Optional: 1/2 cup shredded sharp cheddar
    5. Stir just until evenly distributed.
    Step 3: Spread & Roll
    1. Lay out 4 large flour tortillas. Divide the filling evenly and spread a thin, even layer over each tortilla, going almost to the edges.
    2. Roll each tortilla tightly into a log.
    Step 4: Chill
    1. Wrap each log tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 24 hours).
    Step 5: Slice & Serve
    1. Unwrap and slice into 1-inch spirals using a sharp knife. Wipe the knife between cuts for clean edges.
    2. Arrange on a serving platter and drizzle lightly with extra buffalo sauce if desired.

    Nutrition

    Serving: 4pinwheelsCalories: 220kcalCarbohydrates: 17gProtein: 6gFat: 14gSaturated Fat: 7gFiber: 1gSugar: 2g

    Notes

    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.

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