These crack chicken roll ups are the perfect combination of chicken, cream cheese and shredded cheese all rolled up together. They are super easy to make and are the perfect finger food for large crowds.
Crack chicken roll ups are fast to make, using just 7 ingredients and 20 minutes of prep time. You do need to plan ahead a little though as they need to chill for about an hour.
These are made similarly to these pepperoni pinwheels only with different fillings.
Serve these up as an appetizer, snack or party food for any occasion from game day to summer barbecues and more.
Ingredients
- Cream cheese
- Ranch seasoning mix
- Cheddar cheese - shredded
- Bacon - cooked + chopped
- Green onion - sliced
- Chicken - cooked + chopped
- Tortillas - burrito size
See recipe card for quantities.
Instructions
Follow these easy directions to make your own crack chicken roll ups.
Step one: In a large mixing bowl, use a fork to smash the cream cheese around the bottom of the bowl.
Step two: Add the ranch seasoning, cheese, bacon, green onion, and chicken. Fold the ingredients together until well combined.
Step three: Take the tortillas, and spread ¼ of the mixture onto each one, carefully spreading it, leaving about 1 inch around the edge of the tortillas.
Step four: Carefully, roll the tortillas tightly. Place the rolled tortillas onto a plate, and cover with plastic wrap. Refrigerate for 1 hour, then slice into 1 ½ inch slices.
Hint: make sure to leave some space between the filling and edge of the tortilla so that it doesn't smooth out when rolling them up.
Storage
Keep these wrapped in plastic wrap or in an airtight container in the fridge for 3 to 4 days. Or, you can freeze them for a few months.
Crack Chicken Roll Ups
Ingredients
- 12 Oz Cream cheese
- 1 Tbsp Ranch seasoning mix
- 1 Cup Cheddar cheese Shredded
- ¾ Cup Bacon Cooked + chopped
- 1 Cup Chicken Cooked + chopped
- 2 Tbsp Green onion Sliced
- 4 Tortillas Burrito sized
Instructions
- In a large mixing bowl, use a fork to smash the cream cheese around the bottom of the bowl.
- Add the ranch seasoning, cheese, bacon, green onion, and chicken. Fold the ingredients together until well combined.
- Take the tortillas, and spread ¼ of the mixture onto each one, carefully spreading it, leaving about 1 inch around the edge of the tortillas.
- Carefully, roll the tortillas tightly.
- Place the rolled tortillas onto a plate, and cover with plastic wrap.
- Refrigerate for 1 hour, then slice into 1 ½ inch slices.
Notes
- Keep these wrapped in plastic wrap or in an airtight container in the fridge for 3 to 4 days. Or, you can freeze them for a few months.
- Make sure to leave some space between the filling and the edge of the tortilla so that it doesn't smash out when you roll them up.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
