If you’re searching for the ultimate party appetizer or an easy make-ahead snack, these Baked Crack Chicken Pinwheels are your answer. Loaded with shredded chicken, crispy bacon, cream cheese, cheddar, and ranch seasoning—all rolled up in soft tortillas and baked until golden—these bites are as crave-worthy as their name suggests. Perfect for game day, gatherings, or even lunchbox surprises, these pinwheels combine all the flavors of crack chicken in a portable, handheld treat that’s as fun to eat as it is to make.

What Makes These Pinwheels Special?
It’s the irresistible combo of creamy cheese, smoky bacon, and ranch-flavored chicken all wrapped in a tortilla. Baking them takes things to the next level—melting the cheese and crisping the edges just enough to make them irresistible. They’re also super customizable, easy to prep ahead, and guaranteed to disappear fast!
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 20 pinwheels (approx.)
Ingredients
- 2 cups cooked shredded chicken
- 6 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked crumbled bacon
- 1 packet ranch seasoning mix (about 1 oz)
- ¼ cup chopped green onions (optional)
- 4 large flour tortillas
- Cooking spray or melted butter (for brushing)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Make the Filling
In a large mixing bowl, combine shredded chicken, cream cheese, cheddar, bacon, ranch seasoning, and green onions if using. Stir until everything is well mixed and creamy.
3. Assemble the Pinwheels
Lay out a tortilla on a flat surface and spread a generous layer of the filling evenly over it. Roll the tortilla up tightly, then slice into 1-inch rounds. Repeat with remaining tortillas.
4. Bake
Arrange the pinwheels on the prepared baking sheet, cut side up. Lightly spray or brush the tops with cooking spray or melted butter to help them brown.
Bake for 12–15 minutes, or until the edges are golden and the cheese is bubbly.
5. Serve
Let cool slightly before serving warm. Garnish with extra green onions or a drizzle of ranch, if desired.

Variations
- Spicy Kick: Add chopped jalapeños or a pinch of cayenne for heat.
- Low-Carb Option: Use low-carb tortillas or lettuce wraps.
- Buffalo Style: Add a splash of buffalo sauce to the filling for a tangy twist.
- Turkey Twist: Use cooked shredded turkey instead of chicken.
Equipment You’ll Need
- Mixing bowl
- Spatula or spoon
- Knife and cutting board
- Baking sheet
- Parchment paper or cooking spray
Nutritional Information (Per Pinwheel – Approx.)
- Calories: ~110
- Carbohydrates: 3g
- Protein: 7g
- Fat: 8g
- Sugar: 1g
- Fiber: <1g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
- Freezer: Freeze pinwheels before baking. When ready to cook, thaw slightly and bake as directed.
- Reheat: Warm in the oven or air fryer for crispiness.
My Cooking Experience
Baked Crack Chicken Pinwheels are a staple at every party I host. They’re quick to assemble, and the flavor payoff is huge. I often prep the filling ahead of time and roll them up fresh before guests arrive. Kids love them, adults can’t stop at one, and they always get requests for the recipe!
Conclusion
These Baked Crack Chicken Pinwheels are cheesy, savory, and just plain addictive. Whether you’re looking for a fun finger food or a quick weeknight snack, they check all the boxes. Make a batch and watch them disappear—these are bound to become a new go-to favorite!

baked crack chicken pinwheels
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large mixing bowl, combine shredded chicken, cream cheese, cheddar, bacon, ranch seasoning, and green onions if using. Stir until everything is well mixed and creamy.
- Lay out a tortilla on a flat surface and spread a generous layer of the filling evenly over it. Roll the tortilla up tightly, then slice into 1-inch rounds. Repeat with remaining tortillas.
- Arrange the pinwheels on the prepared baking sheet, cut side up. Lightly spray or brush the tops with cooking spray or melted butter to help them brown.
- Bake for 12–15 minutes, or until the edges are golden and the cheese is bubbly.
- Let cool slightly before serving warm. Garnish with extra green onions or a drizzle of ranch, if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.
- Freezer: Freeze pinwheels before baking. When ready to cook, thaw slightly and bake as directed.