Cheddar Bacon Ranch Pinwheels
Prep Time: 10 minutes
Chill Time: 30 minutes
Servings: 4–6 (makes ~20 pinwheels)
Ingredients:
* 4 large flour tortillas (8–10 inch)
* 8 oz (1 cup) cream cheese, softened
* ½ cup sour cream or Greek yogurt
* 1 packet (1 oz) ranch seasoning mix (or 2 tbsp homemade) 1 cup shredded sharp cheddar cheese
* ½ cup cooked bacon, crumbled (about 6 slices)
* 2 tbsp chopped green onions or chives
* Optional: spinach leaves or shredded lettuce for layering
Notes & Tips:
Make it lighter: Use low-fat cream cheese and Greek yogurt.
No ranch packet? Mix garlic powder, onion powder, dill, parsley, salt, and pepper.
Add a crunch: Mix in diced bell peppers or pickles for variety.
Chill is key: Don’t skip the chilling step—it makes slicing easier and neater.
Instructions:
1. Make the Filling
In a bowl, mix softened cream cheese, sour cream or yogurt, and ranch seasoning until smooth. Stir in cheddar, bacon, and green onions.
2. Assemble
Lay out tortillas. Spread a thin, even layer of the filling across each tortilla, leaving a ½-inch border. Add spinach or lettuce if using.
3. Roll and Chill
Tightly roll each tortilla into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Slice and Serve
Unwrap and slice into ¾- to 1-inch pinwheels. Arrange on a platter and serve chilled or at room temp.
Nutritional information
Calories: ~290 kcal
Protein: ~9g
Fat: ~22g
Carbs: ~14g
Fiber: ~1g
Sugar: ~2g
frequently asked questions
Q: Can I make these ahead of time?
A: Yes! Make the night before and store wrapped in the fridge. Slice before serving.
Q: Can I make it gluten-free?
A: Absolutely—just use gluten-free tortillas.
Q: Can I freeze them?
A: Not ideal. The cream cheese can become watery when thawed.