Ranch Chicken Tortilla Pinwheels (Printable Format)
Addictive tortilla rollups filled with creamy ranch chicken, bacon, and cheese - make ahead for parties, game day snacking, or quick lunches on the go.
# What You'll Gather:
→ Pinwheel Ingredients
01 -
2 cups cooked shredded chicken (rotisserie chicken recommended)
02 -
8 ounces cream cheese, softened to room temperature
03 -
1 packet (1 ounce) ranch seasoning mix
04 -
1 cup shredded cheddar cheese
05 -
1/2 cup crispy bacon, crumbled
06 -
1/4 cup green onions, finely chopped
07 -
4 large flour tortillas (10-inch burrito size)
→ Optional Dipping Sauces
08 -
Ranch dressing
09 -
Buffalo sauce
# Step-by-Step Instructions:
01 -
In a large mixing bowl, combine the softened cream cheese and ranch seasoning mix. Stir until completely smooth with no lumps. Add the shredded chicken, cheddar cheese, crumbled bacon, and chopped green onions. Mix thoroughly until all ingredients are evenly incorporated.
02 -
Lay out the flour tortillas on a clean work surface. Divide the filling mixture evenly between the tortillas (about 1/2 cup per tortilla) and spread it across each tortilla in an even layer, leaving about a 1/2 inch border around the edges. Starting from one end, tightly roll up each tortilla. Wrap each roll individually in plastic wrap, twisting the ends to seal.
03 -
Place the wrapped rolls in the refrigerator and chill for at least 1 hour (or up to 24 hours) to firm up the filling and make them easier to slice.
04 -
When ready to serve, remove the plastic wrap and use a sharp knife to slice each roll into 1-inch thick pinwheels. Arrange on a serving platter and serve cold or at room temperature, optionally with dipping sauce on the side.
# Important Tips:
01 -
These can be prepared up to 24 hours in advance - keep wrapped in the refrigerator until ready to slice and serve
02 -
For a spicy version, add 1-2 tablespoons of diced jalapeños or substitute pepper jack cheese for the cheddar
03 -
Make sure your cream cheese is fully softened for the smoothest filling
04 -
For best results, use a serrated knife to slice the pinwheels without squishing them