Chicken Bacon Ranch Pinwheels
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Quick and easy, these creamy chicken bacon ranch pinwheels are the perfect appetizer or snack. Packed full of ranch flavor, this simple recipe is full of savory bacon, creamy ranch, flavorful cheddar cheese and tender chicken in every bite of these delicious pinwheels.
Table of Contents
Why We Love Chicken Bacon Ranch Pinwheels
- Great Appetizer, Snack Or Lunch– These easy chicken ranch pinwheels make the ultimate party appetizer recipe, but are also a great snack to share or even a good option for lunch. I have heard some people call these crack chicken pinwheels because they are so addicting.
- Perfect For A Party– Great for summer parties, BBQs, potlucks or tailgating for game day, these delicious tortilla pinwheels disappear fast and be a hit with the whole family.
- Use Leftover Chicken– This easy recipe is a great way to use leftover cooked chicken, or you can also use rotisserie chicken to make this fast.
Ingredients For Chicken Bacon Ranch Pinwheels
Find the full printable recipe with specific measurements and directions below in the recipe card.
- cream cheese softened
- sour cream
- dill dried
- onion powder
- salt
- pepper
- garlic powder
- chicken cooked and diced small, I prefer chicken breast. You can also use deli chicken, shredded chicken, leftover grilled chicken or a rotisserie chicken to make this fast.
- bacon cooked and chopped into pieces. You can also use precooked bacon pieces.
- cheddar shredded, I like sharp cheddar cheese for more flavor
- green onions chopped
- flour tortillas I used large tortillas that were a 10 inch burrito size.
How To Make Chicken Bacon Ranch Pinwheels
- In a large bowl add cream cheese, sour cream, dill, onion powder, salt, pepper, and garlic powder. Mix together until smooth and creamy without lumps. Add the chopped chicken and mix into the cream cheese mixture.
- Spread a third of the cream cheese chicken mixture filling and spread evenly over a tortilla. Repeat for all of the tortilla rolls.
- Sprinkle one third of the bacon over the cream cheese mixture. Repeat for each tortilla.
- Split the cheddar cheese and green onions, sprinkling one third of the cheese and green onions across each tortilla.
- Roll the tortilla tightly and wrap tightly with plastic wrap, twisting the ends closed. Repeat for each tortilla, then refrigerate the pinwheels for an hour.
- Slice the rolled tortilla into rounds with a large sharp knife that are about an inch thick, about 8 pinwheels per roll. Serve cold and enjoy!
Have extra chicken? These chicken bacon ranch sliders are also really tasty! Or try the apple walnut chicken salad or cranberry pecan chicken salad.
How Long Will Chicken Bacon Ranch Pinwheels Last?
These chicken bacon ranch pinwheels will last for about three days when stored in a covered airtight container in the refrigerator.
FAQ About Chicken Bacon Ranch Pinwheels
You can easily make these pinwheels the night before or up to 24 hours in advance. I recommend leaving the pinwheels in long rolls and slicing just before serving for the best results. The pinwheels will keep their shape a little better if you slice right before serving for a party as an appetizer.
You can slice these pinwheels and place in a lunchbox or cooler ahead of time for a picnic, but they do need to be kept cold.
Yes, you can substitute 1 1/2 teaspoons of ranch seasoning for the dill, onion powder and garlic powder.
Yes, canned chicken can be used in this recipe. Make sure to drain any liquid from the can well or the tortillas may become soggy.
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Chicken Bacon Ranch Pinwheels
Ingredients
- 8 ounces cream cheese softened
- ½ cup sour cream
- ¾ teaspoon dill dried
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 ½ cup chicken cooked and diced small
- 1 cup bacon cooked and chopped
- 1 ½ cup cheddar shredded
- 3 green onions chopped
- 3 large flour tortillas I used large 10 inch burrito sized tortillas.
Instructions
- In a large bowl add cream cheese, sour cream, dill, onion powder, salt, pepper, and garlic powder. Mix together until smooth and creamy without lumps. Add the chopped chicken and mix into the cream cheese mixture.
- Spread a third of the cream cheese chicken mixture filling and spread evenly over a tortilla. Repeat for all of the tortilla rolls.
- Sprinkle one third of the bacon over the cream cheese mixture. Repeat for each tortilla.
- Split the cheddar cheese and green onions, sprinkling one third of the cheese and green onions across each tortilla.
- Roll the tortilla tightly and wrap tightly with plastic wrap, twisting the ends closed. Repeat for each tortilla, then refrigerate the pinwheels for an hour.
- Slice the rolled tortilla into rounds with a large sharp knife that are about an inch thick, about 8 pinwheels per roll. Serve cold and enjoy!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
Really delicious! Made this for dinner for three people and turned our great with some leftover (yay lunch!) Really easy to make and will definitely be making on repeat through the warm weather! If you are sensitive to garlic or onion, Smoke N Sanity Supper Club Ranch seasoning worked great with this.