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Crack Chicken Pinwheels

Crack chicken pinwheels combine ranch-seasoned cream cheese, shredded chicken, cheddar, and bacon in tightly rolled flour tortillas. Chill the rolls until firm, then slice them into easy-to-serve pinwheels.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 404
Ingredients Method Notes

Ingredients
  

  • 1 block (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 cups chicken cooked, shredded
  • 1 cup cheddar cheese shredded
  • 6 bacon slices, cooked and crumbled
  • 4 flour tortillas 10-inch

Method
 

  1. In a medium bowl, mix the cream cheese, sour cream, and ranch seasoning until smooth.
  2. Stir in the chicken, cheddar, and bacon.
  3. Spread the filling evenly over the tortillas, leaving a 1/2-inch border along one edge.
  4. Roll each tortilla tightly toward that edge.
  5. Cover the rolls and refrigerate for at least 1 hour, until firm enough to slice.
  6. Slice each roll into 6 pinwheels and serve.

Notes

For neat slices, refrigerate the rolls until firm before cutting. Store leftovers covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free tortillas and check that the ranch seasoning is gluten-free.