Baked Crack Chicken Pinwheels
These Baked Crack Chicken Pinwheels are crispy, creamy, and full of bold flavour—an easy party appetizer or cosy snack that takes everyday ingredients and turns them into something special.
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
Main Ingredients
- 4 large flour tortillas
- 2 cups shredded chicken rotisserie preferred
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1 tbsp ranch seasoning mix
- 1 cup sharp cheddar cheese shredded
- 6 slices crispy bacon crumbled
- 1/4 cup green onions chopped
- jalapeño optional, diced
Instructions
- In a large mixing bowl, combine softened cream cheese, sour cream and ranch seasoning until smooth.
- Add shredded chicken, shredded cheddar cheese, crumbled bacon, green onions and diced jalapeño (if using). Mix until evenly combined.
- Lay out a large flour tortilla and spread an even layer of the chicken mixture across, leaving a small border around the edge.
- Roll the tortilla tightly into a log. Trim the ends if needed, then chill for 10 minutes to firm up.
- Slice the log into 1‑inch pinwheels. Place them on a parchment-lined baking sheet.
- Bake in a preheated oven (around 400°F/200°C) until the tortillas are crisp and golden and the filling is melty. Let cool slightly before serving.
Notes
Chilling the rolled tortillas before slicing helps them keep a clean shape. Use a serrated knife and wipe between cuts for neat rounds. For an even crispier finish, you can air‑fry the pinwheels. The recipe disappears fast at parties!
Nutrition
Calories: 150kcalCarbohydrates: 12gProtein: 6gFat: 9gSaturated Fat: 4gCholesterol: 35mgSodium: 300mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 0.8mg
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