Go Back

Crack Chicken Pinwheels

Crack chicken pinwheels are creamy, savory tortilla rolls filled with ranch-seasoned chicken, cheddar, scallions, and crisp bacon. Chill until firm, then slice into bite-size pinwheels for an easy appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups chicken cooked, shredded
  • 1 cup cheddar cheese shredded sharp
  • 2 scallions thinly sliced
  • 4 flour tortillas 10-inch

Equipment

  • 1 skillet

Method
 

  1. Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes, turning as needed.
  2. Drain the bacon on paper towels, then cool and crumble it.
  3. Stir the cream cheese, sour cream, and ranch seasoning together in a medium bowl until smooth.
  4. Fold in the chicken, cheddar, scallions, and crumbled bacon until evenly combined.
  5. Spread the filling evenly over the tortillas, leaving a 1/2-inch border around the edges.
  6. Roll each tortilla tightly and wrap the rolls.
  7. Refrigerate for at least 1 hour, until firm.
  8. Slice each roll into 8 pinwheels and serve chilled.

Notes

For clean slices, refrigerate the wrapped rolls until firm before cutting. Store leftovers in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use certified gluten-free tortillas and ranch seasoning.