Description
These cheesy baked crack chicken pinwheels (without bacon) are a delicious and crowd-pleasing appetizer! Made with shredded chicken, ranch seasoning, cheddar cheese, and cream cheese, they’re rolled up in tortillas, baked until golden, and perfect for parties, holidays, or game day snacking.
Ingredients
2 cups cooked shredded chicken (rotisserie chicken works perfectly)
8 oz cream cheese, softened
1 cup shredded cheddar cheese (or your favorite blend)
2 tbsp ranch seasoning mix
2 tbsp green onions, chopped (optional)
4 large flour tortillas (soft, burrito-size)
2 tbsp butter, melted (for brushing tops)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, mix softened cream cheese, ranch seasoning, shredded chicken, cheddar cheese, and green onions until smooth and combined.
Lay tortillas flat and spread the mixture evenly over each one, leaving a ½-inch border around the edges.
Roll each tortilla tightly into a log, then slice into 1-inch pinwheels.
Arrange pinwheels flat on the prepared baking sheet. Brush lightly with melted butter.
Bake for 15–18 minutes, until the cheese is melted and the tops are golden brown.
Serve warm with ranch dressing or your favorite dipping sauce.
Notes
Make ahead: Assemble, slice, and refrigerate unbaked pinwheels for up to 24 hours. Bake when ready to serve.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Variations: Swap cheddar for pepper jack for a spicier kick, or add finely chopped spinach for extra flavor and nutrients.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 pinwheels
- Calories: ~260
- Sugar: 1g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 55mg
