Crack Chicken Pinwheels
These crack chicken pinwheels are packed with creamy ranch chicken, crispy bacon, and cheddar cheese rolled into soft tortillas. They’re an easy make ahead recipe that’s perfect for parties, game day, or quick lunches.
Servings: 16 pieces
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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.
Notes
• If the mixture is not blending smoothly, your cream cheese is likely too cold. Let it come fully to room temperature before mixing, or place the wrapped block in a bowl of lukewarm water for 5 to 10 minutes to soften quickly.
• These can be toasted for a warm, crispy version. Air fry at 375°F for 5 to 10 minutes until golden and heated through. Lining with parchment paper helps prevent cheese from melting through and makes cleanup easier. A light mist of cooking spray encourages better browning.
• For added heat, mix in diced pickled jalapeños, red pepper flakes, or a splash of hot sauce. Start small and adjust to taste.
• These can be made up to 48 hours in advance. Prepare and refrigerate until ready to serve.