Creamy and savory, these chicken bacon ranch pinwheels will be a hit at your next party as an appetizer, and make a great lunch too!
Ingredients
8ouncescream cheesesoftened
½cupsour cream
¾teaspoondilldried
½teaspoononion powder
½teaspoonsalt
¼teaspoonpepper
¼teaspoongarlic powder
1 ½cupchickencooked and diced small
1cupbaconcooked and chopped
1 ½cupcheddarshredded
3green onionschopped
3largeflour tortillasI 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
If using precooked store-bought bacon, I recommend crisping it in a pan for a minute or two. Blot away any excess oil, then add the bacon to the tortillas. The bacon will have a better texture if it has been crisped. If using bacon you've cooked at home, it usually doesn't need to be crisped again.You can substitute 1 1/2 teaspoons of ranch powder in place of the dill, onion powder and garlic powder.