Crack Chicken Pinwheels
These warm, cheesy pinwheels made with shredded chicken, ranch dressing, and cheese are perfect for game days, parties, or cozy evenings at home.
Ingredients
Filling Ingredients
- 2 cups shredded cooked chicken Use rotisserie or leftover chicken for best results.
- ½ cup ranch dressing
- 1 cup shredded cheese (cheddar or your choice) Pepper jack or mozzarella can also be used.
- 4 large tortillas Whole wheat or low-carb options are also good.
- to taste chopped green onions Optional for garnish.
Instructions
Preparation
- If using leftover or rotisserie chicken, shred it with two forks or pulse gently in a food processor.
- If cooking raw chicken, poach, roast, or air-fry boneless chicken until fully cooked.
Make the filling
- In a mixing bowl, combine shredded chicken, ranch dressing, and cheese. Stir until evenly coated.
- For a creamier texture, fold in cream cheese if desired.
Spread on tortillas
- Lay a tortilla flat and spread an even layer of the chicken mixture, leaving a 1/2-inch border.
Roll tightly
- Starting at the near edge, roll the tortilla tightly to form a log.
Chill briefly
- Wrap each log in plastic wrap and chill for 20-30 minutes for easier slicing.
Slice into pinwheels
- Slice each log into 1-inch pieces and arrange with cut sides up.
Optional crisping
- To crisp, place pinwheels cut-side down on a baking tray and bake at 375°F for 8-12 minutes.
Garnish and serve
- Sprinkle chopped green onions over the pinwheels before serving with dips.
Notes
For best results, use freshly shredded chicken and chill rolls before slicing. Store leftovers in an airtight container for up to 3-4 days.