Delicious Crack Chicken Pinwheels
These “crack chicken” pinwheels are the perfect sandwiches for any occasion. Be sure to make plenty because they are absolutely addicting!
This versatile crack chicken sandwiches recipe is the perfect sandwich for an upcoming potluck dinner, dinner at home, or a make-ahead lunch for the kids. I’ve even used these tortilla roll ups on a snack charcuterie board.
RELATED READING: Pinwheel Sandwich Recipes You Need to Add to the Recipe Box
Chicken Pinwheel Sandwiches
Here at Ruffles and Rain Boots, I strive to help make my time in the kitchen easy. When we create a recipe that the whole family will love and takes minutes to prepare, I cannot wait to share it with you.
Do you have family recipes that everyone asks for time and time again? We do, too, and this is one of them. All you need are a handful of simple ingredients, 10 minutes of prep time, and this meal is ready to be served within minutes.
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Tips For Making Chicken Pinwheel Sandwiches
- If you don’t have tortillas at home, can cut the crusts off sandwich bread and flatten it with a rolling pin.
- Leave the uncut pinwheels in the fridge for the recommended time. This allows the cream cheese to harden and makes slicing easier.
- Use a serrated bread knife to cut your pinwheels with ease.
Ingredients for Crack Chicken Pinwheels
This is a quick take on the famous slow cooker “crack chicken” that has been a favorite around the country for years. We’re just making it in a lot less time and without the Instant Pot or CrockPot! You will need:
- Dry Ranch Seasoning
- Cream cheese
- Shredded chicken
- Shredded cheese
- Bacon (diced or broken into pieces)
- Tortillas
How to Make Crack Chicken Tortilla Roll Ups
Each step for this chicken bacon sandwich recipe is detailed below so it is easy to follow. Keep this page open while you are making this sandwich recipe. If you would prefer to have a printable recipe, just scroll down and select the print button.
Mix the ranch flavoring and cream cheese together until incorporated.
Spread the mixture evenly on the tortillas of your choice. Mild-flavored tortillas are best with this recipe.
Sprinkle each tortilla with bacon. I left a few without bacon for some friends (and they’re still really good).
Add the shredded chicken, evenly dispersing it. Leave a slight rim along the outside so we can roll it later.
Sprinkle with the shredded cheese. My daughter likes to add twice as much cheese as this on her roll.
Tightly roll each tortilla and secure it with food picks or plastic wrap, if needed. Place in the refrigerator to firm up the tortillas before cutting.
Transfer the roll to a cutting board and remove the wrap. Cut the log into 1-inch pieces and serve. This is a crack chicken recipe you CAN serve warm or cold and my little one loves adding food picks to each piece.
Notes on Making a Crack Chicken Pinwheel Sandwich
- Use a store-bought rotisserie chicken or homemade – we’ve done both and it’s still a tasty sandwich.
- If you don’t have any dry ranch flavoring, mix a bit of ranch dressing in with the cream cheese. I would say no more than than 1 teaspoon to start and then taste test.
- Eat the pinwheel sandwiches within a few hours to keep them from getting soggy.
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Crack Chicken Pinwheel Sandwiches
Our crack chicken pinwheel sandwich recipe is aptly named! With a ranch flavoring at the base, our recipe also includes scrumptious shredded chicken, cheese, and bacon, all rolled into a tortilla. Trust us when we say this sandwich recipe is absolutely addicting. It is delicious and so easy to make. These pinwheel sandwiches make a great appetizer, make-ahead lunch for the kids, or dinner. This recipe could not be easier to make!
Ingredients
- 8 oz cream cheese, softened
- 1 oz packet dry Ranch mix
- 1 cup shredded chicken, precooked
- 1 cup cheddar cheese, shredded
- 2.5 oz package bacon pieces (or 3 strips of cooked bacon, chopped)
- 4 large flour tortillas
Instructions
- In a small bowl, mix the cream cheese and ranch mix until well combined.
- Spread the cream cheese mixture onto each tortilla.
- Sprinkle the bacon pieces over each tortilla.
- Spread the shredded chicken evenly over each tortilla.
- Sprinkle the shredded cheese over each tortilla.
- Starting at one end, roll the tortillas tightly and wrap them in plastic wrap.
- Refrigerate for 1 hour, or until ready to serve.
- Remove the sandwich roll from the refrigerator. Unwrap, then slice into one-inch pieces.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 164mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 5g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
