Crack Chicken Pinwheels
These Crack Chicken Pinwheels are one of the best easy cold appetizers that you can make ahead or last-minute! Loaded with creamy ranch, crispy bacon, shredded chicken, and gooey cheese.
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The soft flour tortillas are perfectly rolled up, making them easy to grab and enjoy. Whether you’re hosting a party, potluck, or looking for a quick snack, these pinwheels are easy to make and ready in no time!
You may also want to try my Southwest Chicken Pinwheels or my Tex-Mex Chicken Enchilada Pinwheels.
How to Make Crack Chicken Pinwheels
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Mix the cream cheese and ranch mix in a small bowl until well combined.
2. Spread ¼ of the cream cheese mixture onto each of the tortillas.
3. Sprinkle ¼ of the bacon pieces over each tortilla, then the chicken, then the cheese.
4. Roll the tortillas tightly, starting at one end, onto the other. Wrap in plastic wrap
5. Refrigerate for 1 hour, or until ready to serve.
6. Remove from the refrigerator, and unwrap, then slice into one-inch pieces, discarding (or eating) the ends.
Serve and Enjoy!
Arrange flat on a tray or platter to serve.
Important Recipe Notes
Make sure your shredded chicken is fully cooked and cooled before assembling so the tortillas don’t get soggy.
Let cream cheese sit at room temperature for easier spreading and a smoother texture.
Roll the tortillas firmly to ensure the pinwheels hold together when sliced.
Chill before slicing – Refrigerating for at least 1 hour helps the pinwheels set, making them easier to cut neatly.
You can use precooked bacon or bacon bits for convenience. Adjust quantity to taste.
These pinwheels can be made a few hours in advance and stored in the fridge until ready to serve.
Slice into 1-inch pieces for bite-sized appetizers; the ends can be eaten or discarded.
Crack Chicken Pinwheels
Ingredients
- 8 oz cream cheese, softened
- 1 oz packet dry ranch mix
- 1 cup shredded chicken, precooked
- 1 cup cheddar cheese, shredded
- 2.5 oz package bacon pieces
- 4 large flour tortillas
Instructions
- Mix the cream cheese and ranch mix in a small bowl, until well combined.
- Spread ¼ of the cream cheese mixture onto each of the tortillas.
- Sprinkle ¼ of the bacon pieces over each tortilla, then the chicken, then the cheese.
- Roll the tortillas tightly, starting at one end, onto the other. Wrap in plastic wrap.
- Refrigerate for 1 hour, or until ready to serve.
- Remove from the refrigerate, and unwrap, then slice into one inch pieces, discarding (or eating) the ends.
- Arrange flat on a tray or platter to serve.
