Description
Crack Chicken Pinwheels are a flavorful and easy-to-make appetizer featuring a creamy mixture of cream cheese, ranch seasoning, cheddar cheese, bacon, and chicken wrapped in soft flour tortillas. Perfect for parties, snacks, or quick bites, these pinwheels are served chilled and offer a delicious combination of savory, cheesy, and smoky flavors.
Ingredients
Scale
Filling
- 1 8-oz package cream cheese, softened
- 1 tablespoon dry ranch dressing seasoning mix
- 1 cup shredded cheddar cheese
- 2 tablespoons milk
- ¾ cup bacon, cooked until crisp and crumbled
- 1 cup fully cooked chopped chicken
Wrap
- 2 large flour tortillas (10-inch burrito size)
Instructions
- Prepare the filling: In a medium mixing bowl, combine the softened cream cheese with the dry ranch dressing seasoning mix, shredded cheddar cheese, milk, crumbled crispy bacon, and fully cooked chopped chicken. Mix thoroughly until all ingredients are well incorporated.
- Spread on tortillas: Evenly spread the creamy chicken mixture onto each of the two large flour tortillas, ensuring an even layer that covers the surface but leaves a slight border for easier rolling.
- Roll and chill: Roll each tortilla up gently but tightly to hold the filling together. Wrap each rolled tortilla firmly in plastic wrap and refrigerate for at least 30 minutes to allow the mixture to set and make slicing easier.
- Slice and serve: After chilling, remove the plastic wrap and cut off the tapered ends of each roll. Slice the rolls into 1-inch rounds to form pinwheels. Serve chilled as a delicious appetizer or snack.
Notes
- You can substitute cooked chicken with rotisserie chicken for convenience.
- For a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Use gluten-free tortillas to accommodate dietary restrictions.
- These pinwheels can be made a day ahead and stored tightly wrapped in the refrigerator.
- To warm slightly, let them sit at room temperature for 10 minutes before serving, but they are best enjoyed chilled.
