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These Chicken Bacon Ranch Pinwheels make a great appetizer, tasty snack or lunch! Soft flour tortillas are rolled in a cheddar cheese and cream cheese mixture loaded with chicken, bacon and plenty of ranch flavor. They are bite-sized and both kids and adults will love them!

If you love these, be sure to try my Cheddar Bacon Ranch Dip!

PIN these Chicken Bacon Ranch Pinwheels to try later!

Sliced rolls ups with ranch and chicken.

Chicken Bacon Ranch Pinwheels

These Chicken Bacon Ranch Pinwheels aka Crack Chicken Pinwheels are packed with zesty flavor from the cream cheese mixture made with sharp cheddar cheese and ranch seasoning. We add shredded chicken and bacon bits to make this extra crazy good.

Enjoy these tasty pinwheels as a quick lunch or make them for a fun bite size appetizer the whole family will love. They are easy to prep and can keep in the fridge for up to 3-4 days. They are the ultimate party appetizer to feed a crowd since they are finger food and the recipe could easily be doubled.

Other perfect party appetizers to try are my Baked Mozzarella Sticks, Cheesy Spinach Dip and Smoked Salmon Bites!

Chicken Bacon Ranch Pinwheels on a white plate.

Why You’ll Love This Recipe

Perfect to: Bring to any potluck, party, pack in a lunchbox, or add to your game day spread.

Customizable: Make these with your favorite cheese and tortilla flavors.

Crowd favorite: These pinwheels will go quick and everyone will love them including the kiddos.

Portable: You can easily pack up them to take any where. Simply place pinwheels on a platter or plate and cover with plastic wrap.

Easy recipe: All you do is layer your pinwheel ingredients, roll, cut and that’s it! You can make these several days before you want to serve them.

key ingredients

Flour tortillas: We use large tortillas but if you want to make this a healthier option, use whole wheat or whole grain tortillas.
Cream cheese: Softened at room temperature and I recommend using full-fat for the most flavor. If you aren’t a fan of cream cheese, you can use hummus or dip – try my Roasted Garlic Hummus or this Bacon Cheddar Dip.
Chicken: I use rotisserie chicken but you can make your shredded chicken (or chopped chicken) at home or use store-bought shredded chicken. Alternatively, you can use leftover chicken, chicken strips are sliced deli chicken.
Bacon: Cook the bacon at home or buy pre-cooked bacon at the store. I love crispy bacon so my bacon pieces or bacon crumbles are always on the crunchier side and it adds a crunchy texture to the roll ups.
Worcestershire sauce: Adds a complex flavor punch that pairs so well with the other ingredients.
Ranch seasoning: Use a store-bought seasoning or make your own from scratch. I use Trader Joe’s ranch seasoning or a Hidden Valley Ranch packet. Alternatively, you can use regular Ranch dressing, just be sure to omit the milk.
Shredded cheese: I love using an extra sharp cheddar cheese for the most flavor but any cheese or combination will work such as Monterey jack cheese, pepper jack, white cheddar cheese or gouda. I always recommend shredding your own for an extra soft texture.
Green onions: Adds freshness and flavor. You could also use chives or scallions.

HOW TO MAKE CHICKEN BACON RANCH PINWHEELS

Make cream cheese mixture: In a large bowl, blend together the cream cheese, ranch seasoning mix, shredded cheese, milk, Worcestershire sauce and salt until fully mixed.

Add the chicken, bacon crumbles and green onions: Mix again until combined.

Add chicken mixture to tortillas: Evenly divide the chicken spread mixture between 4 flour tortillas. Spread out evenly all the way to the edges. Roll up the tortilla tightly and wrap in plastic wrap to make the perfect pinwheel shape.

Chill: Refrigerate for 30-60 minutes to set.

Slice and enjoy: Using a sharp knife or a serrated knife, cut into 1-inch slices. Discard the ends with no filling that are uneven. Enjoy!

recipe tips

Make sure to roll the pinwheels up tightly but gently so the tortilla doesn’t rip. If you need to seal the ends together add more cream cheese.
Always use a sharp or serrated knife to cut the pinwheels.
Make these pinwheels a day or two ahead! Simply roll the tortillas up in a spiral and wrap rolled tortillas tightly with plastic wrap. Refrigerate them until you are ready to cut and serve them. They will last up to 2 days before you serve them and 2 days after you cut them.
These can be made gluten-free by using gluten-free tortillas.

variations

Cheese variations: Mozzarella cheese, Monterey Jack, sharp cheddar, white cheddar and pepper jack are great variations. Use any of your favorites for this.
Vegetables: Shredded lettuce, green leaf lettuce, butter lettuce, basil, roasted bell peppers, sun-dried tomatoes and spinach.
Tortilla: You can swap the standard flour tortilla for a spinach herb tortilla, tomato tortilla or your favorite flatbread.
Cream cheese spread: Plain whipped cream cheese, herb cream cheese, hummus or Boursin spread would be great alternatives and will add flavor.

leftovers & storage

Store leftovers in an airtight container or cover dish tightly with plastic wrap for up to 2-3 days. If they are not stored properly the cream cheese will become dry and possibly crack.

For best results, I don’t recommend freezing these as they will not thaw well and the tortillas can become soggy and the cream cheese will dry out.