Easy Chicken Bacon Ranch Tortilla Roll-Ups (Print version)
Creamy, crunchy pinwheels loaded with chicken, bacon, and ranch. Ready in 25 minutes and ideal for parties, lunches, or game day.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
2 tablespoons ranch seasoning mix (from a 1-oz packet)
03 -
2 cups (250 g) cooked chicken, shredded or finely chopped
04 -
6 slices bacon, cooked crisp and crumbled
05 -
1 cup (115 g) shredded cheddar cheese
06 -
2 tablespoons milk, if needed to loosen
07 -
2 tablespoons chopped fresh chives or green onions (optional)
For assembly
08 -
4 large flour tortillas (10-inch / 25 cm)
09 -
Salt and black pepper to taste
# Instructions:
01 -
Beat the softened cream cheese with the ranch seasoning, a pinch of salt, and a few grinds of black pepper until it is completely smooth and free of lumps.
02 -
Add the shredded chicken, crumbled bacon, cheddar, and chives. Stir until every piece is evenly coated in the cream cheese mixture.
03 -
Divide the filling among the tortillas and spread it all the way to the edges in an even layer. Gaps at the edges lead to loose pinwheels.
04 -
Starting from one side, roll each tortilla into a snug log. Wrap each one tightly in plastic wrap to hold its shape.
05 -
Refrigerate for at least one hour or up to overnight. The cold hardens the cream cheese so the log slices cleanly.
06 -
Unwrap, place the log seam-side down, and cut into one-inch pinwheels with a sharp knife. Wipe the blade between slices for the neatest look.
# Good to know:
01 -
Best served chilled or at room temperature within 2 hours.
02 -
Use the largest tortillas you can find for easier rolling.