Crack Chicken Pinwheels Recipe | Easy Party Appetizer with Chicken, Bacon & Ranch
These Crack Chicken Pinwheels are the ultimate party snack—loaded with shredded chicken, crispy bacon, cream cheese, ranch seasoning, and shredded cheddar, all rolled up in soft tortillas and sliced into bite-sized spirals. They’re creamy, savory, and packed with flavor in every bite. Perfect for game day, potlucks, lunchboxes, or make-ahead appetizers, these pinwheels are easy to prepare and guaranteed to disappear fast!
Equipment
- Mixing bowl
- Spatula or spoon
- Measuring Cups and Spoons
- Plastic wrap
- Serrated knife
- Cutting board
Ingredients
- 2 cups cooked shredded chicken (rotisserie recommended)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- 1 packet ranch seasoning mix
- ¼ cup chopped green onions (optional)
- 4 large flour tortillas
Optional Add-ins:
- Diced jalapeños (for heat)
- Diced bell peppers (for crunch)
- Greek yogurt (swap for part of cream cheese for lighter version)
Instructions
- In a large bowl, mix softened cream cheese, ranch seasoning, and shredded cheddar until smooth.
- Fold in shredded chicken, crumbled bacon, and green onions. Stir until evenly combined.
- Lay out tortillas and spread the mixture evenly across each, reaching the edges.
- Roll each tortilla tightly into a log. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Once chilled, unwrap and slice into 1-inch pinwheels using a serrated knife.
- Arrange on a platter and serve chilled.
Notes
- Use room-temperature cream cheese for easier mixing.
- Don’t overfill tortillas—this prevents tearing and makes rolling easier.
- Chill thoroughly before slicing to help pinwheels hold their shape.
- Store in an airtight container for up to 3 days.
- Freeze rolled tortillas (before slicing) for up to 1 month. Thaw overnight and slice before serving.
- For added fiber, use whole wheat tortillas.
- For keto-friendly version, use low-carb tortillas and full-fat ingredients.