These Crack Chicken Pinwheels are the ultimate party appetizer or quick snack! Cream cheese, shredded chicken, crispy bacon, and ranch seasoning all rolled in tortillas for irresistible bite-sized yumminess.
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Chicken Bacon Ranch Pinwheel Recipe
These chicken tortilla rollups are a hit every time I make them! I know the name is a little funny but I think they are called that by many because they are hard to stop eating once you start.
Whether you want to call them that or chicken bacon ranch pinwheels, this recipe is quick to make with simple ingredients and is perfect for game day or any party for that matter. My kids have always loved them for lunch or after school snack and dip them in ranch dressing!
Want to try a crispy cooked pinwheels, these jalapeño popper pinwheels are SO good too!
Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
- Cream Cheese, softened: Use your favorite brand or variety of regular, ⅓ less fat or fat free. Just be sure to soften it for about 30 minutes at room temperature.
- Chicken, Cooked and Shredded : You can use rotisserie chicken, canned chicken or freshly cooked chicken.
- Cheddar Cheese, shredded: You can swap cheddar cheese for another kind like Monterey Jack, Colby, Mozzarella, Pepper Jack etc. It’s fun to try different kinds.
- Bacon: I typically just use a box of pre-cooked bacon that I microwave then crumble it. You can cook fresh bacon too on the stove or bake the bacon in the oven. You can use turkey bacon if you’d like.
- Green Onions: Use mostly the green part.
- Ranch Seasoning Mix: Hidden Valley dressing mix is my go-to. I don’t like the dip mix flavor as much.
- Tortillas: I use burrito size but fajita or taco size can be used too.
Variations
- Swap the shredded chicken for turkey, ham, or even shredded pork.
- Skip the chicken and bacon; replace them with chopped veggies like bell peppers or spinach.
- Use low-carb tortillas or a flavored wrap like spinach or tomato.
- Add diced jalapeños or a splash of hot sauce to the mixture for extra heat.
How to Make Crack Chicken Roll Ups
Step 1: Make the Filling. In a large mixing bowl, add the softened cream cheese, cooked chicken, shredded cheese, bacon bits, green onions, and ranch seasoning mix. Mash and stir until evenly mixed. Make sure the cream cheese is softened for easier mixing and a smoother texture.
Step 2: Lay a flour tortilla out and spread ¼ of the chicken mixture evenly over each tortilla, leaving about an inch around the edges.
Step 3: Roll each tortilla up tightly and place them on a plate. Then wrap each in a piece of plastic wrap to keep them secure. Refrigerate for at least one hour to set the filling.
Step 4: Remove the plastic wrap and slice each tortilla roll into 1 to 1 ½-inch pieces with a sharp knife.
Tips
Soften the cream cheese to make it easier to blend with the other ingredients.
Don’t skip chilling the tortilla rolls before slicing or they may be messier to cut. I also like to wipe the knife clean after each cut for clean cuts.
How to Store Leftovers
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: I don’t recommend freezing these after rolling them with the chicken mixture. But you can freeze the cream cheese mixture itself in a freezer safe container for up to 1 month. Thaw in the refrigerator and stir before spreading it onto the tortilla.
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Crack Chicken Pinwheels with Bacon, Ranch and Cheese
Ingredients
- 12 ounces cream cheese softened
- 1 cup chicken cooked and shredded
- 1 cup cheddar cheese shredded
- ¾ cup bacon cooked and crumbled
- 2 tablespoons green onions sliced thin
- 1 tablespoon ranch seasoning mix
- 4 tortillas burrito size
Instructions
- In a large mixing bowl, add the cooked chicken, shredded cheese, bacon crumbles, green onions, and ranch seasoning mix.12 ounces cream cheese, 1 cup chicken, 1 cup cheddar cheese, ¾ cup bacon, 2 tablespoons green onions, 1 tablespoon ranch seasoning mix
- Mash and stir the ingredients together until combined.
- Lay a tortillas on a flat surface and spread ¼ of the mixture onto each and carefully spreading evenly leaving an inch around the sides.4 tortillas
- Gently roll each tortilla tightly, place on a platter.
- Cover with plastic wrap and refrigerate for at an hour.
- Remove from the refrigerator and slice into 1-1 ½ inch slices.
Notes
- Swap the shredded chicken for turkey, ham, or even shredded pork.
- Swap the cheddar cheese for another favorite kind. Monterey Jack, Colby, Pepper Jack, or Mozzarella
- Skip the chicken and bacon; replace them with chopped veggies like bell peppers or spinach.
- Use low-carb tortillas or a flavored wrap like spinach or tomato.
- Add diced jalapeños or a splash of hot sauce to the mixture for extra heat.
- Store in an air tight container for up to 3 days in the refrigerator.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Lue
I would probably add less cream cheese and a bit more bacon and chicken. It’s really good but I feel like all you can taste is cream cheese. But I do like the fact that is simple.
Kc
Is this recipe considered gluten free if I get gluten free tortillas?
Sherri
Yes it is! 🙂
Kc
Thank you!
Christine
Looks so delicious. Perfect for picnics in a summer afternoon in the garden