I’m so excited to share my Chicken Bacon Ranch Pinwheels with you! These are soft tortillas rolled up with a creamy ranched cream cheese, tender chicken, crispy bacon, and melty cheese. They slice into pretty spirals that are perfect for snacks, lunchboxes, potlucks, or game day. They come together fast and both kids and adults love them.
Level: Easy
Total Time: 30 minutes (includes chilling)
Prep Time: 20 minutes
Chill Time: 10 minutes
Yield: about 20 pinwheels (from 2–3 large tortillas)
Course: Appetizer, Snack, Light Lunch
Cuisine: American
I make pinwheels when I want something that looks special but is actually simple to prepare. The recipe is built around a smooth cream cheese base that tastes like ranch dressing. Into that I fold cooked chicken, cooked bacon, and shredded cheddar jack. Spread, roll, chill briefly so the filling firms up, then slice into neat rounds. They are great served cold, and they warm up nicely if you want them hot. I will explain each step like I would to a friend so you get the best result.
How to Make Chicken Bacon Ranch Pinwheels
This recipe is basically three little jobs: mix the filling, spread and roll the tortillas, then chill and slice. Here is what happens in plain steps:
• Make the ranch cream cheese mixture smooth.
• Stir in diced chicken, crumbled bacon, and shredded cheese.
• Spread the mixture on a large tortilla and roll it tight.
• Chill so the roll is firm and easy to slice.
• Cut into pinwheels and serve.
Ingredients
• 2 cups cooked chicken, diced or shredded (rotisserie works great)
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon ranch seasoning mix (store bought or homemade)
• 8 ounces cooked thick-cut bacon, chopped (about 8 slices)
• 1 cup shredded cheddar jack cheese
• 2 to 3 large burrito-size flour tortillas (10 to 12 inch)
• Salt and pepper to taste
• Optional: 2 green onions thinly sliced or 2 tablespoons chopped fresh parsley for brightness
Directions
- Soften the cream cheese: Leave the package on the counter for 20 minutes or microwave 10 seconds if you are in a hurry. You want it spreadable.
- Make the ranch spread: In a large bowl mix the cream cheese and ranch seasoning until it is smooth and even. Taste and add a pinch of salt and pepper if you like.
- Add the mix-ins: Stir in the chopped chicken, chopped bacon, shredded cheese, and green onions or parsley if using. Mix until everything is evenly distributed. The filling should be thick enough to spread but not runny.
- Spread the tortillas: Lay a tortilla flat on a clean surface. Spread an even layer of the filling over the tortilla leaving about a 1/2 inch border at the far edge so it seals as you roll. Use about 1/3 of the filling per tortilla if using three tortillas.
- Roll tightly: Starting from the near edge, roll the tortilla as tightly as you can into a cylinder. Press lightly along the seam to seal. Repeat with remaining tortillas and filling.
- Chill: Wrap each roll in plastic wrap and place in the fridge seam side down for at least 10 minutes. Chilling firms the roll so it slices cleanly.
- Slice and serve: Remove the rolls from the fridge, unwrap, set seam side down, and cut into 1 inch thick pinwheels with a sharp knife. Arrange on a platter and serve cold or warm. If you want them warm, place pinwheels on a baking sheet and heat in a 350°F oven for 8 to 12 minutes until warmed through.
Process Details
• Why soften the cream cheese: Soft cream cheese spreads easily so you can coat the tortilla in one thin layer. That keeps the roll tidy and prevents overstuffing.
• Why chill before slicing: Chilling makes the filling firm. If you slice warm rolls the filling can squeeze out and the pinwheels fall apart.
• How to get even pieces: Use a sharp knife and cut with a single smooth motion. Wipe the knife between cuts if the filling sticks.
• Hot or cold: Cold pinwheels keep their shape and are refreshing. Warm pinwheels have a melty center and are cozy. Both work well.
Tips for Success
• Dice chicken and bacon into small even pieces so every bite has the same mix.
• Do not overfill tortillas or the roll will be hard to seal and slice. Aim for a thin, even layer of filling.
• If tortillas feel stiff, microwave them covered with a damp paper towel for 10 to 15 seconds to make them pliable.
• Make ahead: You can assemble rolls and keep them wrapped in the fridge up to 24 hours before slicing. Slice just before serving for the best look.
• Freezer tip: For longer storage, wrap rolled and sliced pinwheels individually and freeze. Thaw in the fridge before serving. Texture is best when eaten within a month.
Serving Ideas
• Party tray: Serve with extra ranch dressing, carrot sticks, and celery for dipping.
• Lunchbox: Pack cold pinwheels with fruit and a small salad for an easy midday meal.
• Game day: Arrange on a platter with other finger foods like pigs in a blanket and sliders.
• Make it a meal: Add a side salad or cup of soup and call it dinner.
Storage & Freezing
• Refrigerator: Store pinwheels in an airtight container for up to 3 days. Keep them chilled until serving time.
• Freezing: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving. Reheat in a 350°F oven for 8 to 12 minutes if you want them warm.
• Make ahead: Fully assembled rolls can be wrapped and refrigerated up to 24 hours before slicing.
Nutrition Info (Approximate per 2 pinwheels)
• Calories: ~154 kcal
• Protein: ~7 g
• Carbohydrates: ~4 g
• Fat: ~12 g
• Fiber: ~0.2 g
• Sodium: varies by brands used, estimate ~250 to 400 mg
Nutrition will change with the exact brands and amounts of bacon, cheese, and tortillas you use.
My Chicken Bacon Ranch Pinwheels are simple, fast, and always a crowd pleaser. They combine familiar flavors into a handy, portable bite that works for snacks, lunches, and parties. I hope you give them a try and find them as useful and delicious as I do. They are great to make ahead and adapt with extra veggies or different cheeses.