Ingredients
Equipment
Method
Step-by-Step Instructions
- Shred your cooked chicken if it isn't pre-shredded and set it aside in a large mixing bowl.
- Add softened cream cheese, shredded cheddar cheese, ranch seasoning mix, crumbled bacon, and chopped green onions to the shredded chicken. Mix until combined.
- Lay one flour tortilla flat and spread a generous portion of the creamy chicken mixture in the center, leaving a small border around the edges.
- Tightly roll the tortilla to encase the filling, then repeat with remaining tortillas and filling.
- Wrap the pinwheels in plastic wrap and refrigerate for at least 30 minutes to meld flavors.
- Slice each rolled tortilla into bite-sized pinwheels, about 1 inch thick, showcasing the colorful filling.
- Arrange the sliced pinwheels on a platter and sprinkle fresh parsley on top, if desired.
Nutrition
Notes
Chill the pinwheels for best flavor and slice with a sharp knife for clean cuts. Feel free to customize with additional veggies or different cheeses.
