Risotto with Lemon and Shrimp
Buffalo Chicken Pinwheels
| By : |
| Prep Time | 0 minutes |
| Cook Time | 25 minutes |
| Servings |
8 - 12 Servings
|
Ingredients
- 1 lb boneless, skinless chicken breast cut into
4 pieces - 1/4 cup Water
- 1/2 cup Buffalo-style hot sauce
- 5 oz cream cheese softened
- 2 tbsp ranch dressing
- 1/2 cup cheddar-jack cheese shredded
- 2 tbsp green onions thinly sliced
- 2 cups loosely packed fresh spinach
- 2-3 large “burrito size” flour tortillas
Ingredients
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Instructions
- 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 inc h 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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