Packed with flavor, these Crack Chicken Pinwheels make the perfect finger food for game day, potlucks, or anytime snacking. Rolled with cream cheese, shredded chicken, bacon, and ranch seasoning, they’re a savory, crowd-pleasing favorite!

Crack chicken pinwheels on a white plate.

Chicken Bacon Ranch Pinwheel Recipe

Pinwheel appetizers are on of my favorite foods to bring to a party. They’re quick and easy to make with simple ingredients and they can be made in advance and kept chilled in the fridge until you’re ready to slice and serve.

Chicken bacon ranch pinwheels on a white plate.

Ingredients

12 oz. cream cheese
1 Tablespoon ranch seasoning mix
1 cup shredded sharp cheddar cheese
3/4 cup bacon, cooked and chopped
2 Tablespoons sliced green onion
1 cup chicken, cooked and chopped
4 burrito size tortillas

How To Make Crack Chicken Pinwheels – Step By Step Instructions

Cream chese is mashe with a fork in a mixing bowl.

Ingredients for crack chicken filling in mixing bowl with spoon.

Ingredients for filling in glass mixing bowl.

Filling is sptread on top of flour tortillas.

STEP ONE – In a large mixing bowl, use a fork to smash the cream cheese around the bottom of the bowl.
STEP TWO – Add the ranch seasoning, cheese, bacon, green onion, and chicken. Fold the ingredients together until well combined.
STEP THREE – Spread 1/4 of the mixture onto each tortilla, leaving about 1 inch around the edge of the tortillas.

Sliced crack chicken roll ups sliced on a white plate.

STEP FOUR – Carefully, roll the tortillas tightly.
STEP FIVE – Place the rolled tortillas onto a plate, and cover with plastic wrap.
STEP SIX – Refrigerate for 1 hour.

STEP SEVEN – Slice into 1 1/2 inch slices.
Serve & enjoy!

Chicken bacon ranch pinwheels served on a white plate.

Tips for Making Cream Cheese Pinwheels

Tips & Tricks

Let your cream cheese come to room temperature before mixing. This makes it much easier to blend with other ingredients and ensures a smooth, even spread across the tortillas.
Don’t Overfill the Tortillas
A thin, even layer of filling works best. Overfilling can make the pinwheels hard to roll and cause the filling to squeeze out when slicing.
Chill Before Slicing
After rolling, wrap the tortillas tightly in plastic wrap and chill for at least 30 minutes (or up to several hours). This helps them firm up and makes slicing cleaner and easier.

Storage Instructions

Storage Instructions: Store any leftover in a an airtight container and refrigerate for 2 to 3 days.