Introduction

Crack Chicken Pinwheels are a tasty, crowd-pleasing appetizer that combines creamy chicken, cheese, and bacon in a fun tortilla wrap. Perfect for parties or a simple snack, these pinwheels are easy to make and irresistible to eat.

The image shows a close-up of golden baked rolls arranged tightly together in a white ceramic dish. Each roll has multiple layers of light golden-brown dough spiraled around a filling of melted cheese and small bits of cooked shrimp, giving a creamy cream and light orange texture inside. The tops are slightly crisp and sprinkled with chopped green herbs and black pepper, adding contrast and freshness. The dish sits on a white marbled surface, making the warm colors of the rolls stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
½ cup cooked bacon, crumbled
¼ cup green onions, chopped
4 large flour tortillas
Fresh parsley, for garnish (optional)

Instructions

Step 1: In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheddar cheese, ranch seasoning, crumbled bacon, and chopped green onions. Mix until well incorporated.
Step 2: Lay out a flour tortilla flat on a clean surface. Spread about a quarter of the chicken mixture evenly over the tortilla, leaving a small border around the edges.
Step 3: Roll the tortilla tightly from one end to the other to form a log shape. Repeat with the remaining tortillas and filling.
Step 4: Using a sharp knife, slice each rolled tortilla into 1-inch pinwheels.
Step 5: Arrange the pinwheels on a serving platter. Garnish with fresh parsley if desired and serve immediately, or chill for about 30 minutes to firm up before serving.

Tips & Variations

For a smoky flavor, use smoked cheddar and substitute bacon with smoked sausage.
Add a dash of hot sauce or chopped jalapeños for some heat.
Use whole wheat or spinach tortillas for a healthier option.
Prepare the filling a day ahead to save time on the day of serving.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They are best served chilled or at room temperature. Reheat briefly in the microwave if preferred warm, but avoid overheating to keep the tortillas from becoming soggy.

How to Serve

The image shows a close-up view of several golden-brown pizza rolls arranged tightly in a white ceramic dish. Each roll has multiple visible layers of soft, bubbly dough with melted cheese and tomato sauce that peek through the swirls. The tops of the rolls are sprinkled with finely chopped green herbs and small browned spots of melted cheese, giving a slightly crispy texture. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or a cheese blend depending on your preference and what you have on hand.

Can these be made ahead of time?

Absolutely, you can assemble the pinwheels, wrap them tightly, and refrigerate for up to 24 hours before slicing and serving. This helps the filling set and makes slicing easier.

Crack Chicken Pinwheels Recipe

Print Recipe

★★★★★

4.7 from 56 reviews

These Crack Chicken Pinwheels are delicious, creamy, and packed with savory flavors like cheddar cheese, ranch seasoning, bacon, and green onions all rolled up in soft flour tortillas. Perfect as a party appetizer or a tasty snack, they’re easy to make and sure to be a crowd-pleaser with their creamy texture and crispy edges after baking.

Author: Zane
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 16 pinwheels (4 tortillas cut into 4 pieces each) 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

2 cups shredded cooked chicken
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 packet ranch seasoning mix (about 1 oz)
½ cup cooked bacon, crumbled
¼ cup green onions, chopped

Assembly

4 large flour tortillas
Fresh parsley, for garnish (optional)

Instructions

Prepare the filling: In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, shredded cheddar cheese, ranch seasoning mix, crumbled cooked bacon, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated and form a creamy spreadable mixture.
Assemble the pinwheels: Lay each flour tortilla flat on a clean surface. Evenly spread about one-quarter of the chicken mixture onto each tortilla, smoothing it out close to the edges to make a uniform layer.
Roll and chill: Carefully roll each tortilla tightly into a log shape, ensuring the filling stays inside. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to help them firm up for easier slicing.
Slice the pinwheels: Remove the chilled tortillas from the refrigerator and unwrap them. Using a sharp knife, cut each roll into 1 to 1½-inch thick pinwheels, creating bite-sized pieces.
Bake the pinwheels: Preheat your oven to 375°F (190°C). Arrange the pinwheels on a baking sheet lined with parchment paper or a silicone baking mat, spacing them slightly apart. Bake for 12-15 minutes or until the edges are golden brown and the cheese is melted and bubbly.
Garnish and serve: Once baked, remove the pinwheels from the oven and let them cool slightly. Garnish with freshly chopped parsley if desired and serve warm as a delicious appetizer or snack.

Notes

You can use rotisserie chicken or leftover cooked chicken for convenience.
For extra heat, add some chopped jalapeños or a dash of hot sauce into the filling.
If you want a lower-fat version, use reduced-fat cream cheese and cheese.
Make sure to chill the rolled tortillas before slicing to get clean, neat pinwheel shapes.
These pinwheels can also be prepared ahead and baked just before serving.

Keywords: crack chicken, pinwheels, appetizer, party food, ranch seasoning, bacon, cream cheese, cheesy chicken roll-ups