Creamy, cheesy, bacon-and-ranch-flavored chicken wrapped in a tortilla and air-fried until golden and crispy—these Crack Chicken Pinwheels are my go-to for game-day snacks, easy lunches, or even party appetizers. They’re packed with flavor, super quick to make, and deliver a satisfying crunch with every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cooked, shredded chicken
3 oz (about 85 g) cream cheese, softened
2 Tbsp cooked, crumbled BEEF
1 Tbsp mayonnaise
1 Tbsp minced chives (or finely chopped green onions)
2 tsp ranch seasoning mix
2 large (8‑10″) flour tortillas
¼ cup shredded cheddar cheese
Directions
I start by mixing the shredded chicken, softened cream cheese, crumbled beef, mayo, chives, and ranch seasoning in a bowl until everything is well combined.
Then I spread the mixture evenly over two tortillas, all the way to the edges.
I sprinkle cheddar cheese over the top and roll the tortillas up tightly.
After trimming the ends, I slice each roll into 5 equal pinwheels, making 10 in total.
I preheat my air fryer to 370°F (188°C), lightly spray the basket with oil, and arrange the pinwheels in a single layer.
They cook for about 5 minutes, or until golden and crispy.
I like to serve them warm, sometimes with dipping sauces like ranch or BBQ on the side.
Servings and timing
This recipe makes 10 pinwheels and takes just 15 minutes total—10 minutes of prep time and 5 minutes in the air fryer. Each pinwheel has approximately 74 kcal, making it a relatively light yet flavorful bite.
Variations
I sometimes swap out the crumbled beef for crumbled bacon for a more traditional “crack chicken” flavor.
For a spicy kick, I add chopped jalapeños or a few dashes of hot sauce to the filling.
If I want to make it lower carb, I use low-carb tortillas or lettuce wraps.
I’ve also tried it with turkey or rotisserie chicken for a slightly different flavor.
Adding diced bell peppers or sun-dried tomatoes gives it a bit of a Mediterranean twist.
Storage/Reheating
I store any leftover pinwheels in an airtight container in the fridge for up to 3 days. To reheat, I pop them back in the air fryer at 350°F for 2–3 minutes until warm and crispy again. The microwave works too, but they won’t stay as crunchy.
FAQs
What kind of chicken works best for this recipe?
I like using leftover rotisserie chicken or any pre-cooked shredded chicken I have on hand. It saves time and adds extra flavor.
Can I bake these instead of using an air fryer?
Yes, I bake them at 375°F (190°C) for about 10–12 minutes or until they’re crispy and golden. I just make sure to place them seam side down.
Can I make these ahead of time?
Absolutely. I prepare the rolls, wrap them in plastic, and refrigerate them until I’m ready to slice and air fry. That way, they stay fresh and hold their shape better.
Are there vegetarian options?
Yes! I skip the meat and load the filling with sautéed mushrooms, spinach, or even black beans and corn for a vegetarian version.
What dipping sauces go well with these?
I love serving them with ranch dressing, BBQ sauce, or even buffalo sauce for an extra punch of flavor.
Conclusion
These Crack Chicken Pinwheels are the kind of recipe I keep coming back to. They’re fast, flavorful, and versatile—ideal for entertaining, meal prep, or just a satisfying snack. Whether I’m serving a crowd or just making a quick lunch, these always hit the spot.
Recipe:
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Crack Chicken Pinwheels
- Total Time: 15 minutes
- Yield: 10 pinwheels
Description
Crack Chicken Pinwheels are crispy, creamy, cheesy tortilla roll-ups filled with shredded chicken, ranch seasoning, crumbled beef (or bacon), and cheddar cheese—air-fried to golden perfection. Ideal for parties, snacks, or quick lunches.
Ingredients
1 cup cooked, shredded chicken
3 oz (about 85 g) cream cheese, softened
2 Tbsp cooked, crumbled beef (or bacon)
1 Tbsp mayonnaise
1 Tbsp minced chives (or finely chopped green onions)
2 tsp ranch seasoning mix
2 large (8–10″) flour tortillas
¼ cup shredded cheddar cheese
Instructions
- In a bowl, mix shredded chicken, softened cream cheese, crumbled beef, mayonnaise, chives, and ranch seasoning until well combined.
- Spread the mixture evenly over the two tortillas, reaching all the way to the edges.
- Sprinkle shredded cheddar cheese over the filling.
- Roll the tortillas up tightly, then trim the ends.
- Slice each roll into 5 equal pinwheels, making 10 total.
- Preheat the air fryer to 370°F (188°C) and lightly spray the basket with oil.
- Arrange the pinwheels in a single layer in the air fryer basket.
- Cook for about 5 minutes, or until golden and crispy.
- Serve warm, optionally with dipping sauces like ranch or BBQ.
Notes
Use rotisserie or pre-cooked chicken for convenience and flavor.
Swap crumbled beef for bacon for a more traditional flavor.
Make ahead by prepping rolls and refrigerating before slicing and cooking.
Low-carb tortillas or lettuce wraps can be used for a lighter version.
Reheat in the air fryer at 350°F for 2–3 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 74
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 18mg
