Ranch Bacon Cheddar Chicken Pinwheels, also known as chicken tortilla roll-ups appetizers. Make these for your next party, or, just to have a snack handy to grab whenever!!
This is a recipe for a fairly decent size batch of Ranch Bacon Cheddar Chicken Pinwheels. If you are serving less people, or have tons of other foods, just adjust the recipe down below.
Can you make pinwheels ahead of time?
Yes. In fact, you have to make the Ranch Bacon Cheddar Chicken Pinwheels somewhat ahead of time so they can set in the fridge. I like to make mine the day before any type of party or get together. It’s one less thing to make the day of.
How long will pinwheels keep in the refrigerator?
About 4 days from the day you made them. If you made these as an appetizer for a party, they will probably be gone before the party is over.
While were here, I wanted to share something with you. When I buy my green onions, I don’t always use the bunch of them in one recipe. So, I put them in a small jar with a little bit of water. It will allow them to last longer, and BONUS, they grow. So, by the time you get to your next recipe using green onions, you will probably have the same amount you did when you bought them. They grow pretty fast.
Rolling/Cutting Tips for the Ranch Bacon Cheddar Chicken Pinwheels
I want to share some tips that I have learned over the course of making pinwheels.
-Start with a very small piece of the edge.
-Don’t just roll in the middle, start your roll in the middle, then move your fingers outward in both directions.
-As you’re rolling, if you notice the mixture “piling up” along the edge of your roll, use a fork/spoon/knife to spread it towards each edge.
-Spread your mixture as evenly as possible. This could create “air pockets” if you don’t, or very uneven rolls.
-Use a knife with a clean/smooth edge. Don’t not use a serrated knife.
-Slice in a slow back and forth motion. Don’t “chop” or put too much pressure…you’ll mess up the shape.
**If you have any more tips/tricks/suggestions, please feel free to leave a comment below. I love tips and tricks that make my life easier, or my food look/taste better!!
Wanna try some other pinwheels?
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Ranch Bacon Cheddar Chicken Pinwheels
- 9 Each Flour Tortillas, medium sized
- 2 Pkgs (8 oz) Cream Cheese
- 8 Slices Bacon, Cooked and Crumbled Sub Turkey Bacon, if desired
- 2 Cups Shredded Cheddar Cheese Can substitute
- 1 1/4 Cups Thin Sliced Chicken Lunch Meat I used Buddig
- 2/3 Cups Ranch Dressing
- 1/3 Cups Green Onions, diced/sliced
- 1 Tbsp Accent (seasoning)
- Put all ingredients, other than tortillas, in a medium to large bowl.
- Mix well.
- Place a tortilla on a sheet of plastic wrap on counter/cutting board. I use a piece twice the size of the tortilla.
- Spread 1/2 cup on the mixture on the tortilla. Leave one edge free of mixture.
- Roll the tortilla up as tightly as you can without squeezing the mixture out. This helps you from having "air pockets".
- Wrap the tortilla with the plastic wrap.
- Place in the refrigerator for at least 4 hours to preferrably overnight. This will set "harden" the mixture and make it easier to cut.
- After you have "set" the tortillas. Remove from the refrigerator and slice the ends off. These can still be eaten, I just don't have them out on the party tray.
- Slice in 1/4" - 1/2" slices. Or as thick as you prefer. Serve