Description
Crack Chicken Pinwheels are a delicious and easy-to-make appetizer that combines the irresistible flavors of chicken, bacon, cheddar cheese, and ranch seasoning. Rolled into soft tortillas, these savory bites are perfect for parties, game day snacks, or casual gatherings. The filling can be made ahead, and the pinwheels can be stored in the fridge or even frozen for later use, making them a convenient and crowd-pleasing dish.
Ingredients
Scale
- 2 cups shredded cooked chicken (rotisserie works great)
- 8 oz softened cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled cooked bacon
- 1–2 tbsp ranch seasoning mix
- 1 tbsp milk
- 4 large flavored tortillas (spinach or sun-dried tomato are great choices)
Instructions
- Prepare the Filling:
In a large bowl, mix together the shredded chicken, softened cream cheese, shredded cheddar cheese, crumbled bacon, ranch seasoning mix, and milk until well combined. The mixture should be smooth and creamy. - Spread the Filling:
Lay one tortilla flat on a clean surface. Spread a portion of the chicken mixture evenly across the tortilla, leaving a small border around the edges to prevent spillage. - Roll the Tortilla:
Starting at one edge, tightly roll the tortilla, ensuring the filling stays snug inside. - Wrap and Chill:
Wrap each rolled tortilla in plastic wrap. Refrigerate for at least 2 hours or overnight to allow the flavors to meld and make slicing easier. - Slice the Pinwheels:
After chilling, unwrap the rolls and slice them into 1/2-inch thick pinwheels using a sharp knife. - Serve and Garnish:
Arrange the pinwheels on a serving platter. Garnish with extra green onions or fresh herbs if desired.
Notes
- For best results, use a sharp knife to slice the pinwheels cleanly.
- You can make the pinwheels up to 24 hours in advance to save time on the day of your event.
- To freeze, wrap the rolled tortillas in plastic wrap and store them in an airtight container for up to a month. Thaw in the fridge overnight before slicing.