Chicken Bacon Ranch Pinwheels
Equipment
- 1 large mixing bowl
- 1 Rubber spatula
- 1 Cutting board
- 1 Chef's knife
- 1 Skillet
- 1 Paper towel-lined plate
- 1 plastic wrap roll
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 8 ounce cream cheese softened
- 1/2 cup ranch dressing
- 1 cup cooked chicken shredded
- 6 slice bacon cooked and crumbled
- 1/2 cup cheddar cheese shredded
- 1/4 cup green onions thinly sliced
- 1 tablespoon fresh parsley chopped
- 1/4 teaspoon black pepper ground
- 4 large flour tortillas 10-inch
- 1/2 cup baby spinach loosely packed
Instructions
- Cook the bacon in a skillet over medium heat until crisp, then drain on a paper towel-lined plate and crumble when cool.
- In a large mixing bowl, mix softened cream cheese and ranch dressing until smooth.
- Fold in shredded chicken, crumbled bacon, cheddar cheese, green onions, parsley, and black pepper until evenly combined.
- Lay a tortilla on a cutting board and spread about 1/2 cup of filling evenly to the edges, leaving a 1/2-inch border.
- Scatter a thin layer of baby spinach over the filling.
- Roll the tortilla tightly into a log, then repeat with remaining tortillas and filling.
- Wrap each log tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Unwrap and trim the ends, then slice each log into 1-inch pinwheels with a sharp knife.
- Arrange on a platter and serve chilled or at cool room temperature.
Notes
For best results, use room-temperature cream cheese for easy mixing and a tight roll to prevent gaps; chilling is essential for clean slices, but if rushed, a 10-minute freeze helps firm them quickly. Swap in rotisserie chicken for convenience, adjust ranch to taste for a looser or thicker filling, and keep the tortilla size consistent so pinwheels are uniform. To make ahead, assemble and refrigerate up to 24 hours, slicing just before serving, and if preparing earlier, store bacon separately to maintain crispness.
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