Bacon Cheddar Ranch Pinwheels
Roll up your sleeves. I have the easiest and tastiest appetizer for you. These Bacon Cheddar Ranch Pinwheels can be ready in less than 20 minutes. They are loaded with an amazing combination of crispy bacon, cream cheese, cheddar cheese, and ranch. They are guaranteed to be your favorite finger food.
I like to host parties, and these are among the quickest and easiest appetizers I know I can rely on. They are a great crowd pleaser and ideal for game day. The best part is that I do not have to turn on the oven. My kids also love finding these in their lunch boxes, along with some crispy chicken tenders.
Table of contents
These are also called crack chicken pinwheels because of the addictive combination of ingredients. They are so good that I totally get how they got that name. Anytime I have leftover roasted chicken, I know exactly how I will use it! By the way, if you use a keto wrap, you get an insane amount of protein per serving!
Why you will love this recipe
- It’s quick and easy: For a snack or appetizer at the last minute, mash up the ingredients and spread it on tortillas to make rollups that will please everyone.
- Make it how you like: If you have someone who doesn’t like bacon, leave it out or replace it with something else. Or if you don’t have any cheddar, use mozzarella or whatever you do have.
- The kids can help: This is one of those easy recipes that you can let the kids make. You can supervise and do the cutting.
- They’re so delicious: These have been called “crack” pinwheels because they are so addictive. They really are delicious.
What you will need
- Rotisserie chicken – I love rotisserie chicken. No matter how you season it, cooking it this way yields tender and juicy meat.
- Cream cheese—You can use light or fat-free cream cheese, but make sure it is softened to room temperature. Otherwise, it will be hard to combine with everything else, and you may end up with little globs of cream cheese that did not get incorporated.
- Ranch dressing – My kids are hooked on ranch dressing. They use it for everything from sandwiches and salads to pizza and eggs. This creamy condiment is always the number one choice for making pinwheels at my house.
- Cheddar cheese—My family prefers cheddar cheese, but you can use whatever you like. Whatever you choose, shred it yourself for the best flavor.
- Bacon—I use freshly cooked, cooled, and patted dry, bacon that I either chop or crumble to mix into the filling.
- Tortillas – You can use six small or three large tortillas. I prefer flour tortillas for this recipe because they have a mild flavor that does not overpower the filling. However, you can use corn tortillas if you like them better.
How to make
Shred the chicken: First, I shred the chicken using two forks or a shredder.
Mix it up: Now, I add the shredded chicken, ranch, and cream cheese in a medium mixing bowl with the cheddar, bacon, and green onions and mix well.
Spread: I spread a thick filling layer onto each tortilla, 1/2 inch from the edges.
Roll: I gently roll them tightly into a log.
Slice and serve: After refrigerating them for one hour, using a serrated knife, I slice them into one-inch pieces.
Expert tip
How to avoid pinwheels that fall apart
If you are making pinwheels for the first time, let me give you a few easy but essential tips on ensuring they look good. First, to avoid cracks in the tortilla when you wrap them, the ingredients should be at room temperature and the filling smooth.
I even recommend microwaving the tortilla wrap for 20-30 seconds. A smooth mixture is crucial, as sharp or too-hard ingredients can damage the wrap. Finally, don’t be afraid to wrap the pinwheels tightly. Otherwise, they will not hold their shape.
More tips to consider
- Use a food processor or chopper to shred the chicken faster and easier.
- Putting each pinwheel into its plastic baggie will keep them from getting soggy in a lunchbox.
- Place a paper towel or napkin in the lunchbox or serving platter to avoid condensation.
- Make sure you use fresh tortillas; dry tortillas will crack when you try to roll them.
- Chill the tortilla rolls for about an hour before slicing. If you are not serving them immediately, keep them refrigerated, and do not slice them until you are ready to serve them.
- If needed, use toothpicks to ensure they stay together.
- Do not leave pinwheels at room temperature for more than two hours, or they can grow bacteria.
Recipe variations and add-ins:
- Different meat: Instead of chicken, I have tried these with shredded turkey, pulled pork, or ground beef. Thinly sliced deli meat also works excellently.
- Add veggies: To make this an even more substantial snack, add some other veggies, such as chopped bell peppers or tomatoes, minced onions, or shredded lettuce and carrots.
- Make them spicy: Sprinkle some red pepper flakes or cayenne pepper in the filling for spicy pinwheels.
- Add some crunch: Add finely chopped walnuts, pecans, or almonds for some crunchiness.
Serving suggestions:
These are perfect for game day, along with spinach artichoke dip and bacon-wrapped shrimp with brown sugar. Or place them on a serving platter shaped like a Christmas tree and serve them for the holidays.
I always pack fake these for family picnics in the park, with some crispy air fried chicken and a refreshing cucumber salad. These would also be delicious with some soup; try serving them with my homemade tomato soup.
How to store:
- Making in advance: If you decided to make the roll-ups in advance, make sure to wrap them in plastic wrap and refrigerate before serving. It’s best to refrigerate them for up to 24 hours. Do not cut the tortilla roll-up when refrigerating. When ready to serve, remove from refrigerator, slice, and serve.
- Refrigerate: Slice only the number of pinwheels you need. Then, wrap them while they are still rolled and put them in the fridge in an airtight container. You can also place them on a paper towel in a container. They will stay fresh for two days, but they may get soggy.
- Freezing: To freeze, wrap them in plastic, put them in a freezer bag, and freeze them for up to three months.
- Defrost: Thaw overnight in your refrigerator for the best texture and taste.
Frequently asked questions
Do not add too much ranch dressing; do not make them until you are ready to serve them. And chill them well. The longer they sit at room temperature, the soggier they will be. When ready to serve them, place them on a tray with paper towels to absorb excess moisture. If they go into a lunch, wrap them in plastic or foil first.
First, make sure the ingredients are softened to room temperature. Rolling cold cream cheese in a tortilla can cause it to break apart. Then, put the filling in the middle of the tortilla without getting too close to the edges. Fold the bottom and top edges over the filling and rotate before rolling it up from the bottom. Try to roll it tightly so it stays together.
Baking these bacon cheddar ranch pinwheels would be incredible. The cheese gets all melty, helping to stick everything together. The warm ranch and cream cheese taste completely different when warm. Place the tortillas on a baking sheet covered with parchment paper and bake them for 15 to 20 minutes at 350 degrees F. The edges should be lightly browned and crispy.
More appetizers to try:
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Bacon Cheddar Ranch Pinwheels
Ingredients
- 1/2 lb rotisserie chicken shredded
- 8 oz. cream cheese softened
- 1/2 cup Ranch dressing
- 1 cup cheddar cheese shredded
- 8 pieces bacon cooked and chopped
- 2 tablespoons green onion or chives chopped
- 3 large flour tortillas or 6 smaller tortillas
Instructions
- Mix shredded chicken, cream cheese, and Ranch in a small mixing bowl until smooth.
- Stir in cheddar cheese, bacon, and chopped green onions.
- Spread in a generous layer over tortillas.
- Roll tortillas tightly, refrigerate for best results for 1 hour, and slice into 1-inch pieces. Serve.