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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Crack Chicken Pinwheels Recipe

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This recipe for Crack Chicken Pinwheels is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked chicken, shredded (you can use leftover rotisserie chicken)
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
˝ cup cooked bacon, crumbled
1-2 tablespoon of ranch seasoning mix
1 tablespoon of milk
4 large tortillas or wraps, preferably flavored (such as spinach or sun-dried tomato, you can use low carb but they do not taste as good!)
Directions:
Directions:
Instructions:
1. In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, bacon, milk, and ranch seasoning. Mix well until all the ingredients are evenly incorporated.
2. Lay out the tortillas on a flat surface and divide the chicken mixture equally among them. Spread the mixture evenly over each tortilla, leaving a small border around the edges.
3. Roll up each tortilla tightly, like a jellyroll, starting from one end. Make sure the filling is secure and tightly packed. Repeat with the remaining tortillas.
4. Cover the rolled tortillas with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow them to firm up.
5. When ready to serve, remove the tortilla rolls from the refrigerator and slice them into ˝-inch thick pinwheels.
6. Arrange the pinwheels on a serving platter and garnish with additional green onions, if desired
Personal Notes:
Personal Notes:
This is one of Abbey’s favorite lunches for school.

 

 

 

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