I love how quick and versatile this recipe is. It uses simple ingredients, comes together in minutes, and doesn’t require any cooking if I start with rotisserie chicken. The rich, creamy filling holds up beautifully when chilled and sliced, and the bold ranch-bacon-cheddar combo is always a hit. They’re portable, make-ahead friendly, and just as good straight from the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups shredded cooked chicken (rotisserie works great) 8 oz cream cheese, softened 1 cup shredded cheddar cheese 1/2 cup crumbled cooked bacon 1–2 tablespoons ranch seasoning mix 1 tablespoon milk 4 large flavored tortillas (spinach or sun-dried tomato work well)
Directions
In a large mixing bowl, I combine the shredded chicken, softened cream cheese, shredded cheddar, crumbled bacon, ranch seasoning, and milk. I stir everything together until the filling is creamy and evenly mixed.
I lay a flavored tortilla flat on a clean surface and spread a generous portion of the filling over it, leaving a small border around the edges.
Starting from one end, I roll the tortilla up tightly to create a log shape. I repeat with the remaining tortillas.
I wrap each rolled tortilla in plastic wrap and refrigerate them for at least 2 hours (or overnight) to help the filling firm up and make slicing easier.
Once chilled, I unwrap each roll and slice them into ½-inch thick pinwheels using a sharp knife. I arrange the slices on a platter and garnish with fresh herbs or green onions if I want to dress them up.
Servings and Timing
This recipe makes about 6 servings. Prep Time: 20 minutes Chill Time: 2 hours Total Time: 2 hours 20 minutes
Variations
I like to add a dash of hot sauce or cayenne pepper when I want a spicy kick.
For extra freshness, I mix in finely chopped chives, green onions, or dill.
If I want a lighter version, I use low-fat cream cheese and turkey bacon.
I sometimes swap cheddar for pepper jack for a zesty, melty bite.
Storage/Reheating
I store the pinwheels in an airtight container in the refrigerator for up to 3 days. They’re best served cold or at room temperature, so I don’t usually reheat them. If I’m making them ahead, I keep them rolled and wrapped, then slice just before serving for the freshest look.
FAQs
Can I make these ahead of time?
Yes, I love making them a day ahead. The flavor improves as they chill, and they slice even cleaner when cold.
What type of chicken works best?
Rotisserie chicken is my go-to for convenience and flavor, but any cooked and shredded chicken breast or thigh meat works well.
Can I freeze these pinwheels?
I don’t recommend freezing them—the cream cheese and tortillas don’t hold up well in texture once thawed.
How do I keep them from unrolling?
Rolling the tortillas tightly and chilling them before slicing helps a lot. I also wrap them snugly in plastic wrap to hold their shape.
What are the best tortillas to use?
I like using flavored wraps like spinach or sun-dried tomato for color and taste, but plain flour tortillas work just as well.
Conclusion
Crack Chicken Pinwheels are one of those effortless appetizers that deliver big flavor with minimal effort. They’re creamy, cheesy, full of savory goodness, and easy to customize. Whether I’m serving them at a party or packing them as a fun lunch, they’re always a hit—and I never mind having a few extras tucked away in the fridge.
These crack chicken pinwheels are the ultimate party appetizer—loaded with creamy cheese, bacon, ranch, and shredded chicken all rolled into bite-sized wraps.
Author:Sarah
Prep Time:20 minutes
Total Time:2 hours 20 minutes
Yield:6 servings
Category:Appetizer, Party Food, Snack
Method:No-Bake, Roll-Up
Cuisine:American
Diet:Gluten Free
Ingredients
2 cups shredded cooked chicken (rotisserie works great)
8 oz cream cheese, softened
1 cup shredded cheddar cheese
½ cup crumbled cooked bacon
1–2 tbsp ranch seasoning mix (to taste)
1 tbsp milk
4 large flavored tortillas (spinach or sun-dried tomato recommended)
Instructions
In a large bowl, mix together shredded chicken, softened cream cheese, cheddar, bacon, ranch seasoning, and milk until well combined and creamy.
Lay a tortilla flat on a clean surface. Spread a portion of the chicken mixture evenly over it, leaving a small border around the edges.
Roll the tortilla tightly from one end to the other. Repeat with the remaining tortillas.
Wrap each roll in plastic wrap and refrigerate for at least 2 hours (or overnight) to set and firm.
Unwrap and slice into ½-inch thick pinwheels using a sharp knife.
Arrange on a platter and serve chilled. Garnish with chopped green onions or herbs if desired.
Notes
Add a splash of hot sauce or chopped herbs to the filling for extra flavor.
Serve with ranch or blue cheese dressing for dipping.
For best slicing, use a very sharp knife and wipe between cuts.
These can be made a day ahead—perfect for parties or meal prep.
