Creamy Chicken Rollups (Printable Version)
Tortillas packed with creamy ranch-seasoned chicken, crispy bacon, and gooey cheese. Easy to prep in advance for parties, snack time, or lunch on the go.
# Ingredients:
→ Items for Pinwheels
01 -
4 large flour tortillas (burrito size, 10 inches)
02 -
1/2 cup crumbled crispy bacon
03 -
1 packet (1 ounce) of ranch seasoning
04 -
2 cups shredded chicken (rotisserie works great)
05 -
1/4 cup finely chopped green onions
06 -
8 ounces cream cheese, softened
07 -
1 cup cheddar cheese, shredded
→ Sauces (Optional)
08 -
Buffalo sauce
09 -
Ranch dressing
# Steps:
01 -
Grab a large bowl and mix the cream cheese with the ranch seasoning until smooth and lump-free. Toss in the green onions, cheddar cheese, bacon pieces, and shredded chicken. Stir it all together until everything's mixed evenly.
02 -
Lay the tortillas flat on a clean counter or board. Spoon about 1/2 cup of the filling onto each tortilla, spreading it evenly but leaving a small border (about 1/2 inch) around the edges. Roll them up snugly, starting from one side. Wrap each roll tightly in plastic wrap, twisting the ends closed.
03 -
Put the rolled tortillas in the fridge for at least an hour (up to 24 hours is fine). This gives the filling time to firm up and makes slicing easier.
04 -
Take the plastic wrap off, then slice the rolls into pinwheels (about 1 inch thick each) using a sharp knife. Arrange them on a platter and serve chilled or at room temp. If you like, add some dipping sauces on the side.
# Notes:
01 -
You can prep this a day ahead—just keep it chilled in the fridge until slicing.
02 -
Want extra spice? Add a few chopped jalapeños or swap cheddar for pepper jack.
03 -
Make sure the cream cheese is fully softened for the smoothest mix.
04 -
Use a serrated knife for clean cuts to avoid squashing the pinwheels.