Is there a better savory flavor combo than chicken, bacon, and ranch? If there is, then we sure haven’t found it! Because this terrific trinity of savory tastes comes together beautifully in every dish we’ve ever tasted it in—including these incredible easy-to-make chicken, bacon, and ranch pinwheels!
These pinwheels are absolutely perfect for parties, pitch-ins, tailgates, camping trips, and maybe our favorite use—make-ahead school lunches! I’ve never met a kiddo who didn’t devour these cute little spirals of deliciousness. Let’s get rolling!
The Ultimate Guide to Healthy School Lunches
We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
Note: Some folks may know these wraps as “crack chicken pinwheels,” but we avoid that name because it can make light of the serious issue of substance use disorder).
What is in this chicken pinwheel recipe?
These pinwheels shine both in a packed lunch and in a game day spread. To make them, you’ll need:
- Flour tortillas. To get the most flavor in your pinwheels, opt for large tortillas. You may see them labeled as “burrito-sized!”
- Cooked chicken. This is a great way to use leftovers or rotisserie chicken!
- Cooked bacon.
- Shredded cheddar jack cheese.
- Powdered ranch mix. Storebought or homemade both work!
- Cream cheese
- Milk
Protip: Make it gluten-free!
Need a gluten-free option? Soft gluten-free tortillas will work beautifully for these pinwheels. They do tend to be a bit smaller, so you may need a few more to use up the filling. Make sure your ranch mix is also gluten-free.
How do you assemble chicken bacon ranch pinwheels?
These pinwheels are the opposite of fussy to put together!
- Mix the chicken, bacon, cheese, milk, and ranch seasoning mix into softened cream cheese in a large bowl.
- Spread some of the chicken mixture onto a tortilla.
- Roll the tortilla tightly.
- When you get to the end, place the rolled tortilla, seam-side-down, on a cutting board or plate.
- Repeat with the remaining filling and tortillas.
- Chill in the refrigerator for at least 30 minutes to firm up before slicing with a sharp knife.
Protip: The filling can double as a tasty dip!
The filling of these pinwheels also makes a great dip for celery, carrots, bell peppers, or gluten-free crackers. If it isn’t feeling particularly dippable, add a tablespoon of milk to thin it out a bit.
How do you get these chicken pinwheels to stay together?
There’s no need for toothpicks or plastic wrap to hold these pinwheels together—the cream cheese will act as a sort of glue to keep them intact.
How long do you chill pinwheels before slicing?
This chicken tortilla roll-up should be refrigerated for at least half an hour before you slice it into individual pinwheels. The chilling step helps the cream cheese firm up a bit to hold the pinwheels together.
After at least 30 minutes in the fridge, use a serrated knife to cut off the messy ends of the roll. They won’t look pretty, but they are a tasty snack to reward the pinwheel maker! Cut the rest of the roll-up into 1″ pieces—you’ll get about six pinwheels from each tortilla.
How far in advance can I make chicken pinwheels?
These pinwheels can be made up to three days in advance as long as they are kept in the refrigerator. They can also be frozen for longer storage.
Want more easy pinwheels like these?
Chicken Bacon Ranch Pinwheels
These chicken pinwheels are stuffed with bacon and ranch, and are loved by kids and adults alike. Serve them at a party or pack them in a lunch box, and everyone will be happy!
Ingredients
- 1 1/2 cups cooked, chopped chicken (rotisserie chicken works great)
- 1 1/2 cups cooked, crumbled bacon (about 12 slices)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar jack cheese
- 2 tablespoons powdered ranch dressing mix (homemade ranch dressing mix or store-bought is fine)
- 1/3 cup milk
- 3 large, burrito-size tortillas (10”)
Instructions
- Combine chicken, bacon, cream cheese, cheddar jack cheese, ranch dressing mix, and milk in a medium-size mixing bowl. Stir until well-combined.
- Lay one of the tortillas flat on a cutting board, and spread about 1 1/2 cup of the cream cheese mixture onto the tortilla. Tightly roll the tortilla, squeezing gently as you roll. Repeat with remaining tortillas and filling.
- Place rolled tortillas on a baking sheet or plate, seam side down, and refrigerate rolled tortillas for at least 30 minutes to help set the cream cheese.
- When chilling time is up, using a serrated knife, cut off the first inch of the roll (this scrap part doesn’t look pretty, but it sure does taste good!). Then cut 1-inch slices down the roll. You should get about six full slices per roll.
- Serve immediately or refrigerate and enjoy within 2-3 days.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 711mgCarbohydrates: 24gFiber: 3gSugar: 3gProtein: 14g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
