Buffalo Chicken Wraps/Pinwheels

Buffalo Chicken Wraps/Pinwheels by

Clark and Suzy Neal with Unicoi Preserves


Serves: 4

Ingles carries a large selection of sandwich wraps to fit your dietary needs. Keto, low carb, high fiber, and cheese wraps are all available at Ingles.

Buffalo-Blue Cheese Sauce

  • ½ cup Buffalo wing sauce
  • ½ cup Laura Lynn blue cheese salad dressing
  • ¼ cup smoked blue cheese crumbles

Sandwich Wrap

  • 4 spinach herb sandwich wraps
  • 8 oz. cheddar and jalapeño pub cheese spread
  • 1 lb. buffalo chicken sandwich meat, thinly sliced
  • 12 oz. broccoli slaw
  • 8 oz. fresh spinach
  • 1 cup roasted red bell pepper strips, drained and dried with paper towels


  1. In a small bowl, mix together Buffalo wing sauce, blue cheese dressing, and smoked blue cheese crumbles. Set aside.
  2. Spread pub cheese over sandwich wrap. Build your wrap by adding 3 slices of buffalo chicken meat, then some broccoli slaw.
  3. Drizzle slaw with Buffalo-blue cheese sauce, then add spinach and roasted red bell pepper strips.
  4. R oll up sandwich tightly and as neatly as you can. Use a long bread knife to help hold ingredients in place while you roll.
  5. To serve, cut in half on the diagonal.
  6. Alternately, cut wraps into pinwheels, and serve on a platter.