Bacon Chicken Ranch Pinwheels
Bacon Chicken Ranch Pinwheels
Servings: 8
Calories: 186kcal
Equipment
- small bowl
- Butter knife
- Plastic Wrap
- cutting board
- Large serrated knife
Ingredients
- 8 oz cream cheese softened
- 1 oz packet dry ranch mix
- 1 cup shredded chicken precooked
- 1 cup cheddar cheese shredded
- 2.5 oz package bacon pieces
- 4 large flour tortillas
Instructions
- Mix the cream cheese and ranch mix in a small bowl, until well combined.
- Spread ¼ of the cream cheese mixture onto each of the tortillas.
- Sprinkle ¼ of the bacon pieces over each tortilla, then the chicken, then the cheese.
- Roll the tortillas tightly, starting at one end, onto the other. Wrap in plastic wrap.
- Refrigerate for 1 hour, or until ready to serve.
- Remove from the refrigerate, and unwrap, then slice into one inch pieces, discarding (or eating) the ends.
- Arrange flat on a tray or platter to serve.
Notes
- Soften the cream cheese at room temperature before mixing it with the ranch seasoning for easier blending.
- Precook the shredded chicken before adding it to the pinwheels. Rotisserie chicken or deli chicken are great options. Leftover chicken works great as well.
- For a crispy bacon texture, use pre-packaged bacon pieces or cook and crumble your own bacon beforehand.
Nutrition
Calories: 186kcal | Carbohydrates: 2g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 195mg | Potassium: 88mg | Sugar: 1g | Vitamin A: 529IU | Calcium: 129mg | Iron: 0.3mg