Whether you need an easy snack or are on the hunt for the ultimate tailgating appetizer, you have to try my Crack Chicken Pinwheels recipe. They are made with bacon, ranch and two cheeses. Which explains why they are so addicting!
Place the trivet in the instant pot liner and add one cup of water.
Combine the salt and pepper and season both sides of the chicken. Place chicken on the trivet.
Place the lid on the Instant Pot and turn to close. Turn the valve to “Sealing” and set to High pressure for eight minutes.
When finished cooking, do a Natural pressure release. Make sure the chicken has reached 160 degrees F to ensure it is fully cooked (check with a meat thermometer).
Remove chicken and shred with 2 forks. Set aside to cool.
Remove the trivet from the Instant Pot and drain any liquid. Set to Sauté mode. Once hot, sauté your bacon pieces until they're fully cooked. Remove cooked bacon and set aside to drain on a paper towel lined plate.
To Make Pinwheels
In a large bowl, combine the chicken, bacon, cream cheese, Ranch seasoning, shredded cheese and milk.
Evenly divide the chicken mixture between the four tortillas and spread the mixture evenly over the tortillas.
Gently roll the tortillas, making sure they are tightly rolled. Wrap in plastic wrap and store in the refrigerator for at least 30 minutes.
Remove pinwheels from the refrigerator and remove the plastic wrap. Cut the ends off the rollups, then cut each tortilla roll into 1” pieces.
Notes
Can substitute 1 cup of rotisserie, grilled, sauteed or canned chicken if you're pressed for time.
Make sure tortillas are soft and fresh to prevent cracking when rolling.
Store in an airtight container in the refrigerator for 3-4 days.
Make ahead tip: can be made 24 hours in advance. Store the plastic wrapped rolls in the refrigerator and cut just before serving.