Cheddar Ranch Chicken Pinwheels

Ingredients

3 cups cooked, shredded or diced chicken (rotisserie works great)
8 oz (1 block) cream cheese, softened to room temperature
1 packet (or about 3 tablespoons) ranch seasoning mix
1 cup shredded cheddar cheese
½ cup crispy bacon bits or crumbled bacon
¼ cup milk or mayonnaise (optional—makes filling more spreadable)
4 large (burrito‑size) flour tortillas

Optional: sliced green onions or parsley for garnish

Directions

In a large bowl, mix the softened cream cheese and ranch seasoning until smooth. Stir in the shredded chicken, cheddar cheese, bacon, and optional milk or mayo until well combined.

Evenly divide the mixture across the center of each tortilla, spreading it into a layer about ¼–½ inch thick.

Roll up each tortilla tightly, seam side down, then wrap in plastic wrap. Refrigerate for at least 30 minutes (up to overnight) to firm them up.

Unwrap and use a sharp or serrated knife to slice into 1-inch pinwheels. Discard uneven ends. Arrange on a platter and garnish with green onions or parsley if desired.

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.