Chicken Bacon Ranch Pinwheels Recipe

These chicken bacon ranch tortilla pinwheels are the ultimate party appetizer and will have your party guests wanting seconds!

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Course: Sliders and Small Sandwiches

Cuisine: American

Prep Time: 10

Additional Time: 1

Total Time: 1 10

Servings: servings

Author: Jennifer Stewart

Combine the cream cheese and ranch seasoning.
Add in the chopped chicken and shredded cheese.
Lay out the three tortillas.
Divide the chicken mixture between the three tortillas and spread into an even layer.
Sprinkle each tortilla with ⅓ of the bacon and green onions.
Starting on one edge, roll tightly. Wrap in plastic wrap and place in the fridge.
Chill for at least one hour.
Remove plastic wrap and slice with a serrated knife.
Serve!

Make sure your bacon is crispy before adding to the mixture. You might even need to crisp it again if you have previously cooked it.

For best results, be sure to soften your cream cheese to room temperature for easier mixing.

I like to use leftover chicken breasts, shredded chicken, or pulled deli chicken like a rotisserie chicken.

Wrap the pinwheels as tightly as possible.

Chill before slicing to help them retain their shape.

Use a sharp knife or a serrated knife when slicing.

Wipe knife clean between cuts to avoid smearing the filling.

Skip the bacon bits for this recipe!