Bacon and ranch filled chicken pinwheels are a favorite amongst both children and adults. Whether you're hosting a gathering or packing a lunch box, these treats are sure to please everyone!
Ingredients
- 1 1/2 cups cooked, chopped chicken (rotisserie chicken works great)
- 1 1/2 cups cooked, crumbled bacon (about 12 slices)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar jack cheese
- 2 tablespoons powdered ranch dressing mix (
- 1/3 cup milk
- 3 large, burrito-size tortillas (10”)
Instructions
- Combine chicken, bacon, cream cheese, cheddar jack cheese, ranch dressing mix, and milk in a medium-size mixing bowl. Stir until well-combined.
- Lay one of the tortillas flat on a cutting board, and spread about 1 1/2 cup of the cream cheese mixture onto the tortilla. Tightly roll the tortilla, squeezing gently as you roll. Repeat with remaining tortillas and filling.
- Place rolled tortillas on a baking sheet or plate, seam side down, and refrigerate rolled tortillas for at least 30 minutes to help set the cream cheese.
- When chilling time is up, using a serrated knife, cut off the first inch of the roll (this scrap part doesn’t look pretty, but it sure acts as a distraction for the hungry hubbies and kiddos!). Then cut 1-inch slices down the roll. You should get about six full slices per roll.
- Serve immediately or refrigerate and enjoy within 2-3 days.
Notes
Make ahead and refrigerate overnight before slicing