Chicken Bacon Ranch Pinwheels
These Chicken Bacon Ranch Pinwheels are the ultimate easy party appetizer, featuring tender chicken, crispy bacon, creamy ranch, and melted cheddar cheese rolled in tortillas and baked to golden perfection. Perfect for game days, potlucks, or a quick lunchbox treat, they’re a guaranteed crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 30 minutes
- Yield: 32-40 pinwheels (about 8-10 per tortilla) 1x
- Category: Appetizer
- Cuisine: American
Ingredients
- 2 cups cooked chicken breast, shredded (rotisserie recommended)
- 6 slices bacon, cooked crispy and chopped
- 1/2 cup ranch dressing (homemade or store-bought)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Freshly cracked black pepper, to taste
- 4 large flour tortillas (10-inch; substitute whole wheat or gluten-free if needed)
Instructions
- Cook bacon slices in a skillet over medium heat until crispy (about 8 minutes). Drain on paper towels and chop into small pieces once cool.
- Shred 2 cups of cooked chicken breast.
- In a large mixing bowl, combine shredded chicken, chopped bacon, ranch dressing, shredded cheddar, green onions, garlic powder, onion powder, and black pepper. Stir until evenly coated. If mixture is dry, add ranch dressing 1 tablespoon at a time until creamy but not soupy.
- Lay out 4 large flour tortillas on a clean surface. Spoon about 1/2 cup of filling onto each tortilla and spread evenly, leaving a 1/2-inch border.
- Tightly roll up each tortilla into a log. Wrap each roll in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven to 375°F (190°C). Remove plastic wrap and slice each roll into 1-inch pinwheels using a serrated knife (8-10 pieces per roll).
- Arrange pinwheels cut-side up on a parchment-lined baking sheet.
- Bake for 10-12 minutes, until cheese is melted and edges are golden brown.
- Remove from oven and let cool for 5 minutes. Serve warm or at room temperature.
Notes
For best results, chill the rolled tortillas before slicing to ensure clean cuts. Use a serrated knife to avoid crushing the pinwheels. Warm tortillas slightly if they crack while rolling. For gluten-free or dairy-free adaptations, use suitable tortillas and cheese. Pinwheels can be made ahead and refrigerated overnight, or frozen and reheated. Don’t overfill tortillas to prevent messy slicing.
Nutrition
- Serving Size: 1 pinwheel (1-inch s
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 1
- Protein: 7
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