Crack Chicken Pinwheels
Crack chicken pinwheels are a simple, flavorful, appetizer that can be made with just a few ingredients. This recipe takes crack chicken and rolls it up into tortillas.
Servings: 14 pinwheels
Ingredients
- 2 large flour tortillas
- 1 8-ounce cream cheese, softened
- 1 tablespoon ranch seasoning
- 1 cup shredded colby monterey jack cheese
- 1 cup cooked, shredded chicken
- 6 pieces bacon, cooked and crumbled
- 2 green onions, diced
Instructions
- Place the softened cream cheese and ranch seasoning in a mixing bowl. Mix until creamy.
- Stir in the chicken, shredded cheese, crumbled bacon, and diced green onions.
- Spread the mixture on the 2 tortillas. Make sure to spread all the way out to the edges of the tortillas.
- Tightly roll each tortilla. Cover in plastic wrap and then place them in the refrigerator for at least 1 hour.
- Using a serrated knife, slice into 1-inch rounds to make the pinwheels.
Video
Notes
- Cook the bacon until crispy. This help the bacon texture hold up to the cream cheese mixture.
- Soften the cream cheese. I like to set out the cream cheese on the counter for about an hour to help it soften. This makes the spread creamy and easier to spread on the tortilla.
- Roll the tortilla tight. It's important to roll up the tortilla as tight as possible.
- Make sure to chill before slicing. Refrigerate the pinwheels before slicing. If you are in a hurry, you can even stick them in the freezer for a few minutes.
Nutrition
Calories: 58kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 170mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 112IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 0.3mg