Crack Chicken Ranch Pinwheels are one of those easy recipes that work for just about anything. Creamy ranch-seasoned filling, shredded chicken, cheddar cheese and crispy bacon are rolled up in soft flour tortillas and sliced into bite-sized pinwheels. They’re simple to make ahead and even better after they’ve had time to chill.

These are perfect for parties, game days and potlucks, but they’re just as handy for an easy lunch or afternoon snack. Make a batch ahead of time, keep them chilled in the fridge and grab a few whenever you’re hungry. Serve them with ranch for dipping or enjoy them just as they are.

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