Cheesy Bacon Chicken Pinwheels are an amazing combination of juicy shredded ranch chicken and crispy bacon, all wrapped snuggly in a flour tortilla. They will have you running back for seconds and thirds. If you are looking for other party appetizers, be sure to try my Buffalo Chicken Pinwheels and Tortilla Pinwheels, too!
Cheesy Bacon Chicken Pinwheels
The inspiration for these tasty little bite-sized appetizers came from my cheesy bacon chicken dip, which is basically the hot version of cheesy bacon chicken pinwheels. It is a simple recipe that requires a little prep work, but I promise it is worth it. I love that I can do most of the work ahead of time! When it’s time to hit the road for the party, I can be ready in less than 15 minutes. For a baked twist on this appetizer, try my Jalapeno Popper Pinwheels, too!
Ingredients & Substitutions
Cream Cheese: For easy mixing, make sure that the cream cheese is softened to room temperature.
Dry Ranch Seasoning Mix: If you don’t have a packet, make your own seasoning mix to use.
Bacon: To get a head start on this recipe, bake the bacon ahead of time. Place the strips of bacon onto a baking sheet lined with aluminum foil. Bake for 18-20 minutes at 415°F for crispy bacon with easy clean-up!
Chicken: To make this recipe even easier, use rotisserie chicken. It’s already cooked and you can sometimes even find it already shredded at your local grocery store.
Tortillas: If you are feeling motivated, make your own homemade flour tortillas to use.
Can I Make the Pinwheels Ahead of Time?
Sure! You can certainly get the chicken and bacon prepared in advance. Or, if you get the pinwheels assembled, rolled, and cut, store them in the refrigerator, covered. They are best served within 24 hours of being put together.
How to Store Cheesy Bacon Pinwheels
Refrigerate any leftovers within 2 hours of sitting out at room temperature. They will last up to 3 days in the fridge, but they are best when eaten within a day or two.
More Appetizers
Cheesy Bacon Chicken Pinwheels
Ingredients
- 1 ½ blocks (12 ounces) cream cheese, softened
- 1 cup (230 g) sour cream, room temperature
- 1 package (2 tablespoons) dry ranch seasoning mix*
- 5 slices bacon, cooked and crumbled
- 2 cups (226 g) cheddar cheese, shredded
- 1 ½ cups chicken breast, cooked and shredded
- ¼ cup (64 g) hot sauce
- 6 flour (8-inch) tortillas
Instructions
- In a large mixing bowl, stir together cream cheese, sour cream, and dry ranch mix* until well combined.
- Add bacon, cheddar cheese, chicken, and hot sauce. Stir to combine.
- Divide cream cheese mixture between the tortillas and spread out into an even layer.
- Roll each tortilla tightly and refrigerate for 1 hour, up to 24 hours.
- Slice the tortillas into 1-inch pieces. Serve and enjoy.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
Thank you. I just saw this, 😋.
Your recipe called for green onions however they weren’t mentioned in the actual recipe that listed the amount of ingredients.
These can be frozen. And brought to room temperature. FYI
Why does every recipe these days require hot sauce or jalapenos?
Some people just can’t handle a spicy recipe.
Seems like when you go anywhere to eat, be it a BBQ or restaurant, you have to ask if it has a hot or spicy flavor.
Shouldn’t this be an option rather than the norm?
Most folks understand that if they don’t like a certain ingredient or flavor that they can adjust the recipe to suit their tastes. Not every recipe is suited to every person’s taste, that would be impossible.
I cannot believe someone actually asked such a silly question, LOL!
Thanks
I’m thinking of trying Fiesta Ranch Dip pkg (comes pkgd. Like Ranch Dip mix.. taste great..BUT NOT HOT!! Do you think that would work??)
I think that sounds amazing!
I’ve made them many times everyone loves them and I don’t put hot sauce in them…they taste just fine
Just omit the hot sauce it you will be fine!