Servings: 24 pinwheels

Ingredients

• 4 large flour tortillas (burrito size)
• 8 oz cream cheese, softened
• 1 packet ranch seasoning
• 2 cups shredded rotisserie chicken
• 1 cup shredded sharp cheddar cheese
• 6 slices cooked bacon, crumbled
• 2 green onions, thinly sliced
• ¼ teaspoon black pepper

Instructions

Spread the softened cream cheese evenly over each tortilla.

Sprinkle the ranch seasoning over the cream cheese.

Top evenly with the shredded chicken, cheddar cheese, bacon, green onions, and black pepper.

Roll each tortilla up tightly and wrap in plastic wrap.

Refrigerate for at least 1 hour (2–4 hours is even better).

Slice into 1-inch pinwheels and arrange on a serving platter.

Optional Garnish

• Fresh parsley
• Extra green onions
• Ranch dressing for dipping