Crack chicken pinwheels are packed with flavor in every bite. Full of chicken, bacon, and cheese, the type of recipe that’s guaranteed to have your friends and family coming back for more.

If you like my popular crack dip recipe, then these crack chicken pinwheels are a must try! Chicken, bacon, cheese, and ranch come together to make a cold appetizer that people can’t stop eating.

One of my favorite things about this recipe is that you can make them ahead of time which is great for parties and gatherings. I also like that they are the perfect size to pack for my kids and husbands lunch.

Make it a pinwheel party with these other pinwheel recipes like Italian pinwheels, dill pickle pinwheels, vegetable pinwheels, and roast beef pinwheels.

Why you’ll love this recipe

• Just a few ingredients. Chicken bacon ranch pinwheels can be made with ingredients you might already have in your kitchen.
• Always a hit! Every time I bring these crack chicken pinwheels to a party, they are gone almost immediately. People love them!
• Customizable. This is an easy recipe to make your own. I am sharing a few variation ideas below.
• Versatile. These cream cheese pinwheels can be served as an appetizer or even a meal. I like packing these in my kids lunch box for a satisfying meal.

Ingredients

Here is what you need to make crack chicken pinwheels.

• Tortillas – I like using the large, burrito size flour tortillas.
• Chicken – This is a great recipe for rotisserie chicken but any cooked, shredded chicken will work.
• Cream cheese – Softened cream cheese is the base of the spread.
• Ranch seasoning – I am using 1 tablespoon of seasoning. If you would like more ranch flavor, you can use the whole pack of seasoning.
• Green onion – Adds color and flavor.
• Bacon – Cooked, crumbled bacon adds delicious salty, smokey flavor.

How to make crack chicken pinwheels

This is a step-by-step guide for making million dollar crack chicken pinwheels. Scroll to the recipe card for the full instructions.

Step five: Tightly roll each tortilla and cover in plastic wrap. Place in the refrigerator for 1 hour.

Step six: Slice the tortilla roll into 1-inch rounds to make the pinwheels.

Heather’s recipe tips

• 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.

Chicken pinwheels variations

Cheese: You can substitute the colby jack cheese with cheddar cheese, mozzarella, or even pepper jack cheese.

Bacon: Swap out the bacon with diced deli ham or turkey. You can also use air fryer turkey bacon.

Tortillas: If you want a little extra color, try using sun-dried tomato tortillas or spinach tortillas.

Storage

Store: Keep leftover pinwheels in an airtight container in the refrigerator for up to 4 days.

Freeze: I don’t recommend freezing these pinwheels. They don’t thaw out very well.

More party appetizers

• Rotel cream cheese sausage balls – Flavorful sausage balls that are so easy to make.
• Turkey roll ups – Cold pinwheels made with deli turkey.
• Pepperoni pinwheels – These are always a hit!
• Sausage pinwheels – Hot sausage pinwheels made with crescent rolls.