Chicken Bacon Ranch Pinwheels

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With a creamy, cheesy filling full of smoky bacon, shredded chicken, and ranch flavor, these tortilla roll-ups are the perfect party sandwich! Not just an easy appetizer, they also make a super easy lunch or hearty snack.

Prep Time10

Chill Time15

Total Time25

Servings: servings

Calories: 252kcal

Ingredients

3 cups shredded chicken
4 ounces bacon cooked to crispy and crumbled (about 4 slices)
1 cup cheddar cheese
8 ounces cream cheese softened
¼ cup mayonnaise
¼ cup sour cream
3 tablespoons ranch seasoning mix (1 packet Hidden Valley Ranch seasoning)
4 large tortillas

Instructions

In a large bowl, combine the chicken, bacon, cheddar cheese, cream cheese, mayonnaise, sour cream, and ranch seasoning.
Mix until everything is completely combined and the mixture is creamy.
Put ¼ of the mixture in the center of a tortilla and spread the mixture all the way to the edges. Tightly roll the tortilla up and plate on a plate seam side down.
Repeat until all four tortillas are stuffed with the chicken bacon ranch mixture and rolled. Then cover with plastic wrap and refrigerate for 15-30 minutes.
Once they are chilled, use a sharp serrated knife to slice the ends of each roll off, then slice into 1 inch pieces. Serve immediately.

Notes

Makes about 3o pinwheels.

If you don't want to serve right away, wrap the tortilla roll in in plastic tightly (before slicing.) Then when ready to serve, slice and serve.

Substitutions:

Chicken: You can sub in shredded/diced cooked turkey if you like. Perfect for leftovers!
Cheddar: Feel free to swap in pepper jack, colby, or another favorite cheese.
Cream cheese: If you prefer, using light cream cheese also works well in these roll-ups.
Tortilla: Gluten-free or whole wheat tortillas will also work; just make sure they're pliable enough to roll up easily.

How to Store: To make ahead, place unsliced rolls in an airtight container or secure in plastic wrap and refrigerate up to 4 days ahead of time. Slice before serving. To store leftovers, transfer to an airtight lidded container and keep in the fridge for up to 4 days.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

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