Cheesy Crack Chicken Pinwheels
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Cheesy Crack Chicken Pinwheels
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These delicious Crack Chicken Pinwheels are filled with shredded chicken, cream cheese, and cheddar cheese, making them reminiscent of the popular crack chicken dish. Perfect for parties or as a quick and tasty snack!
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Ingredients
- 12 oz cream cheese
- 1 tablespoon ranch seasoning mix
- 1 cup cheddar cheese shredded
- 3/4 cup Bacon cooked and crumbled
- 2 tablespoon green onions sliced
- 1 cup chicken cooked and shredded
- 4 tortillas large burrito size
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Instructions
- In a mixing bowl, use a fork to smash the cream cheese around the bottom of the bowl.
- Add in the Ranch seasoning, shredded cheese, bacon, green onions, and chicken. Fold the ingredients together until combined.
- Take the tortillas and spread 1/4 of the chicken mixture onto each one, leaving about 1 inch around the edges.
- Carefully roll the tortillas tightly and place on a plate. Wrap with plastic wrap and place in refrigerator to chill at least one hour.
- When ready to serve, slice into 1 1/2 inch slices and serve!
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Nutrition Information
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Serving
4slices
Calories
377kcal
(19%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.01g
Cholesterol
67mg
(22%)
Sodium
412mg
(17%)
Potassium
82mg
(2%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
590IU
(12%)
Vitamin C
0.3mg
(0%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 4slices | |
| Calories | 377kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 67mg | 22% |
| Sodium | 412mg | 17% |
| Potassium | 82mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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