Chicken Bacon Ranch Pinwheels
Have a crave-worthy appetizer for game day ready in minutes! Chicken Bacon Ranch Pinwheels also make a great after-school snack or lunch!
Creamy ranch pairs with crisp bacon pieces and juicy shredded chicken, all wrapped up in a flour tortilla for snacking bliss. These chicken pinwheels are a super simple lunch or snack that will be a go-to item in your recipe arsenal that the whole family loves!
Why we love Chicken Bacon Ranch Pinwheels
My whole family loves having “crack” chicken pinwheels ready in the fridge so they can grab them on the go. I love being able to prep them ahead of time when we’re having friends over to watch the Cowboys game. Heck, all the ingredients can be prepped ahead of time too!
- Sheet Pan Nachos – I like to make up a big pan of these easy nachos for game day so everyone can grab some on the way to the couch
- Ham and Cheese Sliders – Having a lunch item that is delicious and can be made ahead is a lifesaver during the school year, and I know if I need it in a pinch these little sandwiches work on the way to dance class and soccer practice too
Ingredients
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Chicken: You can use canned chicken, a rotisserie chicken from the store (just ditch the skin), or cook and shred some chicken the night before.
Filling: It’s wouldn’t be “ranch chicken” if we didn’t use ranch dressing. Add some bacon, cheddar cheese, and green onions and you’re in business!
Tortilla: I used two large burrito-size flour tortillas for these pinwheels. You could also use, spinach wraps, protein tortillas, or even low-carb tortillas. Whichever you prefer. The yield for this recipe may change a little with different sized tortillas though.
How to Make Chicken Bacon Ranch Pinwheels
STEP ONE: Stir together the shredded chicken, ranch dressing, bacon pieces, cheese, and green onion in a mixing bowl.
STEP TWO: Spread 1/2 of the chicken mixture over each tortilla. Leave a little space around the edges. The filling will square out towards the ends a little as you roll.
STEP THREE: Start on one side of the tortilla and roll it into a log. Use a sharp knife to slice each tortilla into 8 pinwheels.
Tips for Success
- I find chilling the rolled tortillas for about 30 minutes before cutting helps to make slicing easier. You can prep them ahead of time and then slice wheny ou’re ready to serve.
- Make sure you are rolling tight. Start with a small roll and keep the tortilla tight as you go. The chicken filling will smush towards the end a little, and you can use that to glue the tortilla seam to the roll up.
- Start slicing in the middle and work your way out to both ends, this helps the pinwheel stay rolled up as you cut. You’ll want to use a very sharp knife so you don’t end up smashing the pinwheels as you cut them.
- I usually slice the ends off before cutting the whole roll since they’re aren’t as pretty. They make a great snack for you though!
How do I store chicken pinwheels?
You can keep them in an airtight container in the refrigerator for up to four days, after that they get very very soggy and are not very appetizing.
Can I add vegetables to my Chicken Bacon Ranch pinwheels?
Yes! We like to add finely chopped bell peppers, red onion, and even baby spinach sometimes. Chopped veggies can get added to the chicken mixture. For lettuce or spinach, I lay it on top of the filling once it’s spread out over the tortilla.
Other appetizer recipes for game day
Chicken Bacon Ranch Pinwheels
Ingredients
- 1 ½ cups cooked chicken shredded
- 1 cup cheddar cheese shredded
- ½ cup ranch dressing
- 4 strips bacon cooked and crumbled
- 1 green onion thinly sliced
- 1 tablespoon fresh parsley finely chopped
- 2 burrito-sized flour tortillas
Instructions
- Add chicken cheddar, ranch dressing, bacon, and green onion to a mixing bowl. Stir until evenly combined.
- Spread 1/2 of the chicken mixture over each tortilla, leaving about 1/2-inch edge around the tortilla. (The filling will smush out a bit as you roll it.)
- Starting at one end, roll up the tortillas into a log. Trim the ends of each tortilla log and then cut each one into 8 pinwheels.
- Serve immediately or transfer to a platter, cover, and chill in the fridge until ready to serve.
