Ingredients
Scale
- 8 oz cream cheese, softened to room temperature
- ½ cup ranch dressing (or ¼ cup ranch seasoning mix)
- 2 cups cooked chicken, finely diced or shredded
- 8-10 strips bacon, cooked crispy and crumbled (about ¾ cup)
- 1½ cups shredded sharp cheddar cheese
- ¼ cup green onions, finely chopped
- ¼ cup red bell pepper, finely diced (optional)
- 4 large flour tortillas (10-12 inch burrito size)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch of salt (if needed, taste first)
Instructions
- Prepare the creamy base: In a medium mixing bowl, beat the softened cream cheese with an electric mixer or sturdy spoon until smooth and fluffy, about 1-2 minutes. Add ranch dressing (or ranch seasoning mix), garlic powder, and black pepper. Beat until completely combined and creamy.
- Mix in the fillings: Add the diced chicken, crumbled bacon, shredded cheese, chopped green onions, and bell pepper (if using) to the cream cheese mixture. Fold everything together with a spatula until evenly distributed throughout. Taste and adjust seasoning if needed—the bacon and cheese add salt, so you may not need additional.
- Prepare tortillas: Lay one flour tortilla flat on a clean cutting board or work surface. Make sure your work area is dry—any moisture will make the tortillas soggy.
- Spread the filling: Using a rubber spatula or offset spatula, spread about ¾ to 1 cup of the filling mixture evenly across the entire tortilla, going all the way to the edges. Spread it thin enough that you can still roll it without filling squeezing out, but thick enough to get good flavor in every bite—about ⅛ to ¼ inch thick.
- Roll tightly: Starting from one edge, roll the tortilla as tightly as possible without squeezing out the filling. The tighter you roll, the prettier your pinwheel slices will be and the better they’ll hold together. Think of it like rolling a sleeping bag or yoga mat—firm and consistent pressure.
- Wrap and secure: Once rolled, wrap the log tightly in plastic wrap, twisting the ends to seal. This holds the shape and prevents the tortilla from unrolling. Place seam-side down on a plate or baking sheet.
- Repeat: Continue with remaining tortillas and filling until all four tortillas are rolled, wrapped, and arranged on your plate or sheet.
- Refrigerate: Chill the wrapped rolls in the refrigerator for at least 1 hour, or up to 24 hours. This crucial step firms up the cream cheese, helping the pinwheels hold their shape when sliced and making cutting much cleaner and easier.
- Slice and serve: Remove plastic wrap from the chilled rolls. Using a sharp chef’s knife, trim off the uneven ends (snack on these!), then slice each roll into ¾ to 1-inch thick rounds. Wipe your knife clean between cuts for the neatest slices. You should get 10-12 pinwheels per tortilla.
- Arrange and enjoy: Arrange the pinwheels on a serving platter in a single layer or slightly overlapping. Serve immediately, or cover and refrigerate for up to 2 hours before your event. Garnish with extra chopped green onions or fresh herbs if desired.
Notes
- Tortilla freshness matters: Use fresh, pliable tortillas. Stale or cold tortillas crack when rolled. If yours are cold from the fridge, let them come to room temperature or warm them slightly (10 seconds in the microwave) to make them more flexible.
- Chill time is essential: Don’t skip the refrigeration step. The filling needs time to firm up for clean slicing and better presentation.
- Customize the filling: This recipe is incredibly flexible. Swap ingredients based on what you have or prefer—different proteins, cheeses, or vegetables all work beautifully.
- Slicing tip: A very sharp knife is key to clean cuts. Serrated knives can shred the tortilla edges, so a sharp chef’s knife works best.
- Serving temperature: These are best served cold or at cool room temperature. Don’t leave them out more than 2 hours for food safety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 pinwheels (about 3 oz)
- Calories: 285
- Sugar: 2g
- Sodium: 625mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 58mg