“Crack” Chicken Pinwheels with Bacon and Cheddar

Crack chicken pinwheels are one of the easiest cold appetizers you can make for a party.

Packed with shredded chicken, crispy bacon and creamy ranch flavors, they’re the ultimate finger food for parties, holidays and game days.

And they’re called “crack” for a reason! One bite and you’ll know why. It’s impossible to stop at just one of these savory spirals. 

Ingredients

• Soft flour tortillas. Be sure to grab the big 10-inch size. 
• Chicken breast. Cook your own or make things easy and grab a rotisserie chicken.
• Cream cheese
• Ranch seasoning
• Green onions
• Cheddar cheese
• Bacon

How to Make Chicken Pinwheels

Prep the Ingredients

Before assembling the pinwheels, you’ll want to prep the ingredients.

Start by shredding the chicken breast with forks. Then, cook the bacon in your preferred method and dice it into small bits.

Grate the cheddar cheese and dice the green onion.

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Make the Chicken Mixture

In a large mixing bowl, stir the ranch seasoning into the softened cream cheese. Then, stir in the rest of the ingredients. 

Spread the Chicken Mixture onto the Tortillas

Divide the chicken mixture in half. Then, spread half of the mixture onto one flour tortilla and the rest of the mixture onto the other.

Leave about 1/2 inch perimeter without filling.

Roll the Tortillas

Now, roll the tortillas as tightly as you can, until they are seam side down on your work surface.

Then, wrap them tightly in plastic wrap and place them into the refrigerator. 

Chill and Slice

Once your tortillas are chilled for at least 30 minutes, use a sharp knife to slice them into pinwheels.

You should get 8-10 pinwheels out of each tortilla.

Watch how to make Chicken Pinwheels!

Variations

Swap the bacon. Substitute turkey bacon for regular bacon. (This is what I do). 

Make it spicy. Add diced jalapeños or hot sauce to the chicken mixture for a little heat.

Vegetarian version. Replace the bacon with diced bell peppers or other veggies you like. 

Pro Tips

A few simple tips to make your pinwheels easier to assemble and slice:

Use softened cream cheese. Allow it to sit at room temperature before mixing so it blends smoothly with the other ingredients.

Let ’em chill. Refrigerating the unsliced tortillas will firm them up, making them much easier to slice.

Use a sharp knife. A sharp knife that you wipe clean between slices will result in picture perfect pinwheels.

How to Keep Chicken Pinwheels from Falling Apart

Mix the filling well. Be sure that you’ve mixed all of the ingredients together very well so that they adhere to each other when you spread them onto the tortillas.

​Roll tightly. The tighter the better will keep things together. 

Wrap tightly. Once you’ve wrapped the tortillas, give them a squeeze to be sure everything is sticking together. 

Use toothpicks. They’re useful and pretty! 

Storage Instructions

Store leftover pinwheels in an airtight container in the refrigerator for up to 3–4 days.

 If you’re stacking them in a container, separate the layers with parchment paper to prevent sticking.

Make Ahead Instructions

These pinwheels are best enjoyed cold, making them a great make-ahead option. Simply follow the instructions in the recipe card up until the refrigeration.

Keep them in the fridge, unsliced, for up to 2 days. When you’re ready to serve, remove them from the fridge and plastic wrap and slice. 

When you make these chicken pinwheels, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more party food recipes, try these:

• Honey Old Bay Wings (Air Fryer Recipe)
• Easy Homemade Pepperoni Rolls
• Quick and Easy Buffalo Chicken Dip