Not every school lunch has to be another turkey or ham sandwich. These crack chicken pinwheels are a fun switch-up that fits perfectly into lunchboxes and actually gets eaten. They are creamy, packed with flavor, and easy to make ahead, so mornings feel a little less rushed. And if you are not packing them for lunch, they double as an easy appetizer for sporting events, holidays, or any get-together where you need something simple that people will grab without thinking twice.
If you are in full school lunch mode, there are a few more ideas that make packing lunches feel a little less repetitive. Buffalo Chicken Pinwheels are another fun option when you want to switch things up, and if you need something warm and filling, try packing a thermos with Smoked Gouda Mac and Cheese for a lunch that actually comes home empty. And of course, you have to top it off with something sweet. Chocolate Chipless Cookies are always a hit, or Brown Butter Blondies if you want to level things up just a little.
Equipment
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Ingredients
- Cream cheese – 8 oz.
- Milk
- Ranch seasoning
- Shredded chicken
- Cheddar cheese – shredded
- Bacon crumbles
- Large tortillas
Directions
In a large mixing bowl, beat together the cream cheese, milk, and ranch seasoning until well combined. Stir in the chicken, cheddar cheese, and bacon.
Divide the mixture between the tortillas and spread it into an even layer, covering the whole surface of each tortilla. Roll the tortillas up and refrigerate for 1 hour to allow the filling to set.
Cut the rolled tortillas into about 1-inch pieces and enjoy.
How do I serve my Crack Chicken Pinwheels?
- These make a great midday snack, appetizers, or party favor. However, they pair well with chips or fresh vegetables to make a lunch or light dinner.
FAQs (Because Life’s Too Busy for Guesswork)
Add some diced pickled jalapenos, red pepper flakes, or a splash of hot sauce to the mixture for some added heat.
If you would like them to be hot and crispy, place them in the air fryer at 375°F for 5-10 minutes. I recommend putting parchment paper under them to keep the cheese from melting through the grates and for easier clean up. A mist of cooking spray also helps in getting the golden crispy color.
If your cream cheese is still cold at all, it will clump and not mix smoothly. If you forgot to lay it out and it still feels too cold, you can remove it from the box, leave it in the aluminum wrapping, and place it in a lukewarm bowl of water for 5-10 minutes to bring it to a workable temperature more quickly.
Yes, you can make them up to 48 hours in advance of serving. Prepare them and refrigerate until ready to serve.
What are substitutions that I can make?
- Cream cheese – Either the low-fat or regular options will work.
- Ranch seasoning – A homemade ranch seasoning will also work.
- Shredded chicken – Use a rotisserie chicken or leftover chicken from another meal.
- Cheddar cheese – Choose from extra sharp, sharp, or mild cheddar, or you can use a Colby-Jack cheese.
- Bacon crumbles – This can be bacon you make at home and crumble or store-bought crumbles. Though I do find the fresher the better for flavor.
How should I store my leftovers?
- Crack Chicken Pinwheels should be stored in an airtight container in the refrigerator for 3-4 days. Serve chilled.
- To freeze, place in a freezer-safe Ziploc bag in a single layer, or in whole rolls, and freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
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Crack Chicken Pinwheels
Equipment
- Large mixing bowl
- Large spoon or whisk
- Measuring cups and spoons
- Mixer
Ingredients
- 8 oz cream cheese softened
- 1 tablespoon milk
- 1 tablespoon ranch seasoning
- 1 cup shredded chicken
- 1 cup cheddar cheese
- 1/4 cup bacon crumbles
- 2 large tortillas
Instructions
- In a large mixing bowl, beat together the cream cheese, milk, and ranch seasoning until well combined. Stir in the chicken, cheddar cheese, and bacon.
- Divide the mixture between the tortillas and spread it into an even layer, covering the whole surface of each tortilla. Roll the tortillas up and refrigerate for 1 hour to allow the filling to set.
- Cut the rolled tortillas into about 1-inch pieces and enjoy.
