Creamy, cheesy, and packed with savory bacon—these pinwheels are perfect for parties, potlucks, or make-ahead lunches.
Ingredients (makes ~24 pinwheels)
- 2 cups cooked chicken, finely shredded
- 6–8 slices bacon, cooked and crumbled
- 8 oz cream cheese, softened
- ½ cup shredded cheddar or Colby-Jack
- 2–3 tbsp ranch seasoning (or ¼ cup ranch dressing)
- 2 tbsp chopped fresh parsley or chives
- 4 large flour tortillas (10–12 inch)
- Salt & pepper, to taste
Instructions
- Mix the filling: In a bowl, combine cream cheese, ranch seasoning (or dressing), cheese, parsley, salt, and pepper until smooth.
- Add protein: Fold in chicken and bacon until evenly coated.
- Assemble: Spread filling evenly over each tortilla, leaving a ½-inch border.
- Roll tight: Roll tortillas snugly into logs.
- Chill: Wrap and refrigerate 30–60 minutes to firm up.
- Slice: Cut into ¾–1 inch pinwheels and serve.
Tips & Variations
- Spicy: Add diced jalapeños or a dash of hot sauce.
- BBQ twist: Swap ranch for BBQ sauce + smoked cheddar.
- Lighter: Use light cream cheese and whole-wheat tortillas.
- Make-ahead: Assemble up to 24 hours in advance; slice just before serving.
