Crack Chicken Pinwheels
Ridiculously easy and unbelievably delicious crack chicken pinwheels, perfect for any gathering. Ready in under 30 minutes!
Equipment
- Medium bowl
- Microwave for softening cream cheese
- Sharp knife for slicing pinwheels
- Platter for serving
- Airtight container for storing leftovers
Ingredients
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken is a lifesaver here!
- 8 ounces cream cheese softened
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese sharp cheddar adds a nice bite
- 0.5 cup cooked crumbled bacon
- 0.5 cup chopped green onions
- 4 large flour tortillas burrito-size work best
- 0.5 cup shredded mozzarella cheese optional
Instructions
- In a medium bowl, combine the cooked chicken, softened cream cheese, ranch seasoning, cheddar cheese, bacon, and green onions. Mix everything together until it’s nice and creamy. Don't overmix, though!
- Spread the chicken mixture evenly over each tortilla. Try to get it as close to the edges as possible for maximum deliciousness.
- Tightly roll each tortilla. I find it easiest to start rolling from one of the short ends.
- Using a sharp knife, slice each rolled tortilla into 1-2 inch pinwheels. The thicker the slices, the more substantial they are.
- Arrange the pinwheels on a platter. If using, sprinkle with mozzarella cheese.
- Serve immediately or chill for 30 minutes to allow the flavors to meld (though, honestly, they're great right away!).
Notes
Feel free to get creative! Swap the cheddar for Monterey Jack or pepper jack for a spicier kick. Add some diced jalapeños for extra heat. Instead of bacon, try crumbled cooked sausage! The possibilities are endless! Make sure your cream cheese is softened – this will make it much easier to mix with the other ingredients. Don't overfill the tortillas; otherwise, they might be difficult to roll and could fall apart. For a prep-ahead option, assemble the pinwheels and store them covered in the refrigerator. Just sprinkle with the mozzarella right before serving. Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They’re best served chilled, but you can also reheat them gently in the microwave or oven if you prefer. I don't recommend freezing them, as the tortillas can become soggy upon thawing. Large flour tortillas are ideal for easy rolling and a good texture.