Crack Chicken Pinwheels
Ingredients
- 8 oz cream cheese, softened
- 1 cup cooked shredded chicken (rotisserie or pre-cooked)
- 1 cup cheddar cheese, shredded
- ½ cup cooked bacon, crumbled (about 6 slices)
- ⅓ cup ranch dressing
- 2 tbsp chopped green onions (optional)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ¼ tsp black pepper
- 4 large flour tortillas (10-inch)
Instructions
1. Cook the Bacon
- If using raw bacon, cook 6 slices in a skillet over medium heat until crispy (about 8–10 minutes).
- Remove bacon from the pan and let it cool on paper towels. Once cooled, crumble it into small pieces.
2. Make the Filling
- In a large mixing bowl, add the softened cream cheese and ranch dressing. Beat until smooth and creamy.
- Stir in the shredded chicken, cheddar cheese, crumbled bacon, green onions (optional), garlic powder, onion powder, and black pepper. Mix until well combined.
3. Assemble the Pinwheels
- Lay one tortilla flat on a clean surface. Spread an even layer of the crack chicken mixture over the tortilla, leaving about a 1/2 inch of space around the edges.
- Roll the tortilla tightly from one end to the other to form a log. Repeat this process for the remaining tortillas.
4. Chill the Rolls
- Wrap each rolled tortilla in plastic wrap and place them in the refrigerator for at least 1 hour. This will help firm up the pinwheels, making them easier to slice.
5. Slice and Serve
- After chilling, remove the plastic wrap and cut each tortilla roll into 1/2-inch slices, creating small pinwheels.
- Arrange the pinwheels on a serving platter.
Video
Notes
Tips for Serving:
- Make Ahead: You can prepare the crack chicken pinwheels up to 24 hours in advance, making them perfect for parties or meal prep.
- Serving Size: Each tortilla makes about 6 pinwheels, depending on how thickly you slice them.
- Garnish: Serve with extra ranch dressing for dipping or garnish with more chopped green onions and bacon bits for added flavor and presentation.
- Variations: Swap the cheddar for pepper jack cheese if you want a spicier kick, or add diced jalapeños to the filling for extra heat.