These Crack Chicken Pinwheels are an easy appetizer packed with bold flavors, featuring tender chicken, crispy bacon, ranch seasoning, and sharp cheddar cheese, all wrapped in a soft tortilla. Serve them cold for a quick lunch or bake/air fry for a great appetizer at your next party or game day gathering!
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I’ve always made tortilla pinwheels cold, but I tried baking these Crack Chicken Pinwheels and wow—never going back!
- Dani J.
Bailey's Thoughts ...
There are appetizers you make because they’re easy, and then there are appetizers you make because everyone loves them. These Crack Chicken Pinwheels check both boxes. They’re the kind of thing you throw together in minutes, set out on a serving platter, and watch disappear before you even get a chance to grab one. Perfect for a Super Bowl party, casual get together, or any type of gathering really.
And what makes them so good? It’s the balance of bold flavors and creamy, cheesy texture. Tender chicken is mixed with ranch seasoning, crispy bacon, and sharp cheddar cheese, all blended into a smooth, tangy cream cheese mixture. That gets spread onto a soft tortilla, rolled up into a tight tortilla roll, and sliced into perfect bite-sized rounds. You can serve them cold for a no-fuss easy appetizer, but if you really want to take them up a notch, try baking or air frying them. The outside gets golden and crispy, the cheese melts, and suddenly, your pinwheel sandwiches go from good to next-level addicting.
PRO TIPS: For best results, use rotisserie chicken for its juicy, tender chicken texture and save yourself the extra prep time. If you’re making these for a party, roll them up ahead of time and store them in an airtight container with a layer of plastic wrap to keep them fresh. Then, slice and serve cold or bake them off at the last minute for a warm, crispy upgrade.
-Bailey
P.S. If you love the creamy, cheesy flavors in these Crack Chicken Pinwheels, you have to try my Jalapeño Popper Dip—it’s the perfect game day snack!
Ingredients
Ingredients:
Large Flour Tortillas – Choose soft tortillas that are 10 inches or larger to make rolling easier and to keep the filling from spilling out.
Shredded Chicken – Rotisserie chicken is the best option for convenience and flavor. If using chicken breast, make sure it’s cooked and shredded finely for the best texture.
Cream Cheese – Use softened cream cheese to make mixing easy and ensure a smooth, spreadable mixture.
Sour Cream – Adds creaminess and tang.
Ranch Seasoning – Look for a ranch dressing mix packet in the spice aisle.
Sharp Cheddar Cheese – Block cheese melts best, but pre-shredded works for convenience if you don’t mind a slightly less smooth cream cheese mixture.
Crispy Bacon – Smoky bacon adds crunch and a punch of salty, savory flavor.
Green Onions – Choose fresh green onions with bright green tops and firm white ends for the best flavor and crunch.
Jalapeño (Optional) – For less heat, remove the seeds and membranes.
Instructions
- In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning. Stir until smooth and well blended. Add the shredded chicken, sharp cheddar cheese, crispy bacon, green onions, and jalapeño (if using). Mix everything together until evenly distributed.
- Lay a soft tortilla flat on a cutting board or other flat surface. Spread an even layer of the chicken mixture, leaving a small border around the edges to prevent overflow. Roll the tortilla roll tightly from one end to the other, pressing gently as you go to keep everything in place.
- Using a sharp knife or serrated knife, trim the ends if needed, then slice into 1-inch pinwheels. At this point, you can serve them as is for a quick lunch or easy snack, or move on to Step 4 for a warm, crispy upgrade.
- Optional: For an elevated version, place the individual pinwheels on a prepared baking sheet or in the air fryer basket. Bake or air fry until the soft tortilla turns golden and the savory filling is warm and melty. Let cool slightly before serving.
See recipe card for quantities and baking temperatures.
Top Tip
For clean, even cuts, use a sharp knife or serrated knife and wipe the blade between slices. Chilling the rolled tortillas for a few minutes before slicing also helps them hold their shape.
Substitutions
Large Flour Tortillas: Whole-wheat tortillas work just as well.
Shredded Rotisserie Chicken: Swap with leftover chicken, chicken breast cooked and shredded, or canned chicken (drained well).
Cream Cheese: Low-fat cream cheese can be used for a lighter option, but the texture of the cream cheese mixture may be slightly less rich.
Sour Cream: Plain Greek yogurt or mayonnaise can be used, though the flavor and texture will change slightly.
Ranch Seasoning: A ranch dressing mix packet is easiest, but you can also mix garlic powder, onion powder, dried dill, salt, and pepper for a homemade alternative.
Sharp Cheddar Cheese: Pepper jack adds a spicy kick, or use monterey jack for a milder flavor.
Crispy Bacon: Turkey bacon works if you prefer a leaner option.
Green Onions: Chives or finely diced red onion can provide a similar mild onion flavor.
Jalapeño (Optional): Diced green chilies or mild banana peppers are good alternatives with less heat.
Variations
Gluten-Free: Swap the large flour tortillas for your favorite gluten-free options, such as almond flour or cassava flour tortillas.
Dairy-Free: Use dairy-free cream cheese, dairy-free sour cream, and plant-based shredded cheese. Check the label on your ranch seasoning to ensure it’s dairy-free or make your own.
Nut-Free: Already is!
Kid-Friendly: For a milder flavor, skip the jalapeño and use mild cheddar instead of sharp cheddar cheese. If serving for lunchboxes or snacks, slice into individual pinwheels and store leftovers in an airtight container for later use.
Feed a Crowd: Double or triple the full recipe and prepare ahead of time. Store the rolled tortilla logs in plastic wrap, then slice and arrange on a serving platter just before guests arrive. For the best party prep, bake a batch and leave another batch cold for variety.
Spicy Version: Add extra jalapeño, a pinch of red pepper flakes, or swap pepper jack cheese for the sharp cheddar cheese. You can also mix a bit of hot sauce into the cream cheese mixture for an extra kick.
Storage
Refrigeration: Store leftover tortilla pinwheels in an airtight container for up to 2 days.
Make-Ahead Tips: To prepare in advance, roll the tortilla roll, wrap it tightly in plastic wrap, and refrigerate. When ready to serve, use a sharp knife to slice into 1-inch pinwheels.
Reheating (For Baked/Air-Fried Pinwheels): If you baked or air-fried them and want to store leftovers, place them in an airtight container and refrigerate. Reheat in the air fryer at 350°F for 2-3 minutes or in the oven at 375°F until warm and crispy. Avoid microwaving, as it can make the tortillas soggy.
Freezing: Freezing is not recommended for this recipe, as the cream cheese mixture may become grainy when thawed, and the soft tortilla can turn soggy.
FAQ: Crack Chicken Pinwheels
Make sure to roll the soft tortilla tightly, spread the cream cheese mixture evenly, and avoid overfilling. Wrapping the tortilla roll in plastic wrap and chilling before slicing can also help them stay intact.
These pinwheel sandwiches are great on their own, but you can serve them with ranch dressing, buffalo sauce, or a spicy sriracha mayo for dipping.
Recipe
Cheesy Baked Crack Chicken Pinwheels with Bacon
- Total Time: 23 minutes
- Yield: 24 Pinwheels 1x
Description
These Crack Chicken Pinwheels are an easy appetizer packed with bold flavors, featuring tender chicken, crispy bacon, ranch seasoning, and sharp cheddar cheese, all wrapped in a soft tortilla.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 2 cups shredded chicken (rotisserie works best)
- 1 ½ cups sharp cheddar cheese, shredded
- 6 strips cooked bacon, crumbled
- ¼ cup green onions, finely sliced
- 1 small jalapeño, finely diced (optional)
- 4 large flour tortillas
Instructions
- In a large mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning. Stir until smooth.
- Add the shredded chicken, sharp cheddar cheese, cooked bacon, green onions, and jalapeño (if using). Mix until evenly combined.
- Lay a tortilla flat on a cutting board. Add ¼ of the mixture to the center of the tortilla. Use a rubber spatula or clean hands to spread an even layer of the chicken mixture. Make sure to leave a small border around the edges.
- Roll the tortilla tightly from one end to the other, pressing gently to keep the filling in place.
- Using a sharp knife, slice into 1-inch pinwheels. At this point, you can serve them cold or proceed to the next step for a warm, crispy version.
- (Optional) To bake: Preheat oven to 375°F. Place pinwheels on a baking sheet and bake until golden and crispy. To air fry: Preheat air fryer to 350°F. Arrange pinwheels in a single layer and air fry until crispy and melty.
Notes
Refrigeration: Store leftover tortilla pinwheels in an airtight container with a layer of plastic wrap to keep them fresh. They will stay good in the fridge for up to 2 days. For best texture, slice just before serving.
Reheating (For Baked/Air-Fried Pinwheels): If you baked or air-fried them and want to store leftovers, place them in an airtight container and refrigerate. Reheat in the air fryer at 350°F for 2-3 minutes or in the oven at 375°F until warm and crispy. Avoid microwaving, as it can make the tortillas soggy.
Make-Ahead: To prepare in advance, roll the tortilla roll, wrap it tightly in plastic wrap, and refrigerate. When ready to serve, use a sharp knife to slice into 1-inch pinwheels.
Freezing: Freezing is not recommended for this recipe, as the cream cheese mixture may become grainy when thawed, and the soft tortilla can turn soggy.
All nutrition information is an estimate only and will vary based on brand of ingredients used and thickness of pinwheels.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Air Fryer/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Pinwheels
- Calories: 124
- Sugar: 0.7 g
- Sodium: 203.2 mg
- Fat: 9.9 g
- Carbohydrates: 4.6 g
- Protein: 4.3 g
- Cholesterol: 24 mg
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Pairing
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