Here’s a tasty and clear recipe for Chicken Bacon Ranch Pinwheels — perfect as a snack, appetizer, or party treat:
Ingredients
- 2 large flour tortillas
- 1 cup cooked chicken, shredded or chopped
- 4–6 slices cooked bacon, crumbled
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- ½ cup ranch dressing
- Optional: chopped green onions or fresh parsley for extra flavor
Instructions
1. Prepare the Ingredients
- Cook chicken if not already cooked (rotisserie chicken works great).
- Cook bacon until crispy, then crumble it.
- Grate the cheese if needed.
2. Assemble the Pinwheels
- Lay the tortilla flat on a clean surface.
- Spread ranch dressing evenly over the entire tortilla.
- Sprinkle shredded cheese over the ranch.
- Evenly layer chicken and bacon on top.
- Add optional herbs if using.
3. Roll and Chill
- Carefully roll the tortilla tightly into a log shape.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes. This makes slicing easier and keeps them together.
4. Slice and Serve
- Remove the plastic wrap and slice the roll into 1–2 inch pinwheels.
- Arrange on a platter and serve cold or at room temperature.
Tips
- For warm pinwheels, bake at 350°F (175°C) for 10–12 minutes after slicing.
- You can swap ranch for cream cheese mixed with herbs for a creamier filling.
- Great for meal prep — pinwheels keep well in the fridge for 2–3 days.
If you want, I can also make a fancier version with a crunchy tortilla bake twist that makes them crispy and even more flavorful. Do you want me to do that?