Go Back
–+ servings

Crack Chicken Pin Wheels

Angela Milnes
Get ready for a crowd-pleasing snack with these Crack Chicken Pinwheels! Creamy ranch-seasoned chicken, crispy bacon, and cheddar cheese are rolled up in soft tortillas for the perfect bite-sized treat. These pinwheels are easy to make, irresistibly delicious, and perfect for parties or a fun appetizer!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Additional Time 0 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 18 Servings
Calories 121 kcal

Ingredients
  

  • 1 Chicken Breast 6 oz chicken breast Fillets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 slices thick bacon cut into small pieces
  • 1 Cream Cheese 8-oz package cream cheese, softened
  • 1½ tablespoon ranch mix
  • 1 cup shredded cheddar cheese shredded cheddar cheese
  • 2 tablespoon Milk
  • 4 burrito tortillas 10-inch

Instructions
 

  • Place your trivet in the instant pot and add one cup of water.
  • Mix your salt and pepper. Season each side of your chicken breasts.
  • Put your chicken breast on the trivet. Close the lid on the Instant Pot and close the sealing valve.
  • Turn your Instant Pot to high pressure and pressure cook for eight minutes.
  • Once your Instant Pot is finished coming to pressure, do a natural release.
  • Remove your cooked chicken breast and shred. Set aside.
  • Remove your trivet and water from your Instant Pot. Turn your Instant Pot on to sauté mode. Once hot, sauté your bacon pieces until fully cooked. Remove the cooked bacon and then set aside.
  • Add to a large bowl your chicken, bacon, softened cream cheese, ranch mix, shredded cheese, and milk.
  • Evenly distribute your crack chicken mixture onto four tortillas and roll them. Cut them into 1-inch sections.
  • Garnish your pinwheels with a sprinkle of shredded cheese and green onions. Serve and enjoy!

Notes

How To Store Fresh Pinwheels
Store: If you’re lucky enough to have leftovers, store them in an airtight container in the fridge! As long as you’re keeping them cool and storing them in plastic wrap or an airtight container in the fridge, your finger sandwiches should last for 2-3 days.
Freeze: Freeze your pinwheel sandwiches for up to 3 months. Be sure to wrap them individually in plastic wrap first and then place them in a freezer-safe container or bag. When you’re ready to eat, pull one out and let it thaw in the fridge overnight before enjoying it.
Warm: You can then pick one out and eat it cold or you can pop them in the microwave for a few seconds and enjoy it warm. Either way, they make a great snack!

Nutrition

Calories: 121kcalCarbohydrates: 8gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 14mgSodium: 572mgPotassium: 48mgFiber: 0.5gSugar: 1gVitamin A: 71IUCalcium: 67mgIron: 1mg
Print Recipe Pin Recipe
Tried this recipe?Let us know how it was!