Crack chicken pinwheels are easy to make and as delicious as the casserole dish you’re likely familiar with. The combination of shredded chicken, cheese, and bacon, wrapped into a tortilla spread with a ranch cream cheese blend, is just addicting, and absolutely delicious!
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Delicious Crack Chicken Pinwheels
You will want to cut these with a serrated knife. I use my bread knife.Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.
Prep time: 15 minutes
Chill time: 1 hour
Storage: You can store in an airtight container for 1 day, but after that, they will become soggy.
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You will need the following items to make this recipe:
Small bowlButter knifePlastic wrapCutting boardLarge serrated knife
8 oz cream cheese, softened1 oz packet dry ranch mix1 cup shredded chicken, precooked1 cup cheddar cheese, shredded2.5 oz package bacon pieces4 large flour tortillas
Mix the cream cheese and ranch mix in a small bowl, until well combined.Spread ¼ of the cream cheese mixture onto each of the tortillas.Sprinkle ¼ of the bacon pieces over each tortilla, then the chicken, then the cheese.Roll the tortillas tightly, starting at one end, onto the other. Wrap in plastic wrap.Refrigerate for 1 hour, or until ready to serve.Remove from the refrigerate, and unwrap, then slice into one inch pieces, discarding (or eating) the ends.Arrange flat on a tray or platter to serve.
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Step 1: Mix the cream cheese and ranch mix in a small bowl, until well combined.
Step 2: Spread ¼ of the cream cheese mixture onto each of the tortillas.
Step 3: Sprinkle ¼ of the bacon pieces over each tortilla, then the chicken, then the cheese.
Step 4: Roll the tortillas tightly, starting at one end, onto the other. Wrap in plastic wrap. Refrigerate for 1 hour, or until ready to serve.
Step 5: Remove from the refrigerate, and unwrap, then slice into one inch pieces, discarding (or eating) the ends.