Ingredients (~18 pinwheels)
- 12 oz cream cheese, softened
- 2 Tbsp Ranch seasoning
- 1 1/2 Tbsp milk
- ~2 1/4 cups finely diced cooked chicken
- 12 slices bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 3 green onions, sliced
- 5 large flour tortillas
Building the Cream Cheese Base
In your mixing bowl, combine the cream cheese, ranch seasoning, and milk.
You’re going to use a hand mixer to mix it to a nice creamy consistency.
At first the ranch seasoning powder will be lumpy, but as you continue to mix for about 30 seconds, all of those lumps will break down.
Adding the Filling Ingredients
Once you have a nice creamy base, stir in your cooked chicken and cooked bacon until it’s evenly blended throughout.
Then add your cheddar cheese and green onions and continue mixing until all are evenly distributed.
The combination of all these ingredients should blend together nicely and still be thick enough to hold together when you are rolling them up.
Preparing Your Tortillas and Rolling
You will want to place your tortillas on a microwave-safe plate and cover them with a damp paper towel.
Microwave for 20 seconds so they’ll warm up and become pliable, and this will keep the tortillas from tearing when you roll them up.
Spread approximately 1/5 of your combined mixture onto each tortilla, leaving a 1/2-inch space around the edges.
Start rolling the tortilla tightly from one end.
As you’re rolling it up, you need to keep all of the filling tightly compressed inside the tortilla.
Chilling and Slicing
Once all of your rolls are rolled up, wrap each roll in plastic wrap and place in the refrigerator for at least 1 hour to chill.
Chilling will allow the cream cheese to firm up, so when you slice these into individual pieces, they do not fall apart.
To serve, you will need a sharp knife and slice each roll into approximately 6-8 pieces.
Chicken, Bacon and Cheddar Pinwheels
Ingredients
~18 pinwheels
- 12 oz cream cheese softened
- 2 Tbsp Ranch seasoning
- 1 1/2 Tbsp milk
- ~2 1/4 cups finely diced cooked chicken
- 12 slices bacon cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 3 green onions sliced
- 5 large flour tortillas
Instructions
- Yield: ~18 pinwheels
- Mix cream cheese, Ranch seasoning, and milk until smooth.
- Stir in chicken, bacon, cheddar cheese, and green onions.
- Microwave tortillas 20 seconds with damp paper towel to soften.
- Spread mixture on tortillas, leaving 1/2 inch border.
- Roll tightly from one end, keeping filling compressed.
- Wrap each roll in plastic and refrigerate 1 hour.
- Slice into 1-inch pieces with sharp knife.
- Serve chilled.
