Chicken Bacon Ranch Pinwheels
These Chicken Bacon Ranch Pinwheels are the ultimate crowd-pleasing appetizer! Creamy ranch-spiked filling loaded with tender shredded chicken, crispy bacon bits, and melty cheddar cheese, all rolled up in soft flour tortillas and sliced into perfect bite-sized spirals. They’re easy to make ahead, no-bake, and disappear fast at parties, potlucks, or game days.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken is perfect for convenience)
- ½ cup cooked bacon, crumbled (about 4-5 strips)
- ½ cup ranch dressing
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 tbsp green onions, chopped (optional, for a fresh kick)
- 4 large flour tortillas
- Salt and pepper, to taste
Instructions
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, softened cream cheese, shredded cheddar cheese, and chopped green onions (if using). Stir until fully mixed and creamy. Taste and season with salt and pepper as needed. 10 “LARGE”
- Assemble: Lay one flour tortilla flat on a clean surface. Spread about ¼ of the chicken mixture evenly over the tortilla, leaving a 1-inch border around the edges to prevent overflow.
- Roll Up: Starting from one edge, tightly roll the tortilla into a log. Repeat with the remaining tortillas and filling. 23 “LARGE”
- Chill (Optional but Recommended): Wrap each roll in plastic wrap and refrigerate for at least 30 minutes (or up to overnight). This firms them up for cleaner slices.
- Slice and Serve: Unwrap the rolls and use a sharp serrated knife to cut into 1-inch pinwheels. Discard (or snack on) the ends if desired.
Arrange on a platter and serve cold or at room temperature. Pair with extra ranch for dipping if you like!
These pinwheels are super versatile—add diced jalapeños for heat or red bell peppers for crunch. Make-ahead magic that tastes even better the next day! 🥓🐔🥳
