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My Chicken Bacon Ranch Roll-Ups became an instant hit after I first made them for my daughter's soccer team. The creamy ranch filling packed with tender chicken and crispy bacon bits wrapped in soft tortillas disappears in minutes at every gathering. I love that I can make them ahead which saves so much stress when hosting parties or packing lunches.
Always a Crowd Favorite
These roll-ups have saved me countless times when I need something quick that everyone loves. The combination of flavors just works perfectly together and they travel so well. Whether I'm headed to a potluck or need easy lunch options these little pinwheels never disappoint. Plus they look pretty impressive on a platter even though they're so simple to make.
What Goes In Them
- Cooked Chicken: Two cups shredded I often grab a rotisserie chicken to save time.
- Ranch Seasoning: One packet gives that perfect ranch kick.
- Cream Cheese: Eight ounces nice and soft.
- Bacon: Half cup crumbled makes everything better.
- Cheddar Cheese: One cup freshly shredded melts beautifully.
- Flour Tortillas: Six large ones soft and fresh.
- Parsley: Two tablespoons chopped brightens everything up.
- Salt & Pepper: Just enough to make the flavors pop.
Lets Roll
- Mix Your Filling
- Start with soft cream cheese mix in your ranch seasoning until smooth then fold in your chicken bacon cheese parsley and seasonings.
- Time to Spread
- Give each tortilla a nice even layer of filling leaving a little space at the edges then roll them up nice and tight.
- Chill Time
- Wrap each roll in plastic give the ends a twist and pop them in the fridge for at least four hours.
- Ready to Share
- Use your sharpest knife to cut them into pretty pinwheels about an inch thick.
My Best Tips
That cream cheese needs to be really soft for the smoothest filling. Wrap those rolls tight in plastic or they might unwind in the fridge. The longer they chill the better they taste so I usually make them the night before.
Mix It Up
Sometimes I add chopped spinach for color and nutrition. Pepper jack cheese gives them a nice kick. My kids love the colorful spinach tortillas and after Thanksgiving turkey works just as well as chicken.
Keep Them Fresh
They stay perfect in the fridge for two days. If you want them warm pop them in the oven until the cheese gets all melty or give them a quick pan fry for crispy edges.
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Ways to Serve
A platter of fresh veggies alongside makes a beautiful spread. Keep some extra ranch dip handy for dipping. When I serve these at parties I add bowls of chips and salsa to round things out.
What You Need
Your biggest mixing bowl helps combine everything evenly. A good spatula spreads the filling perfectly. Keep your sharpest knife handy for slicing and plenty of plastic wrap for wrapping.
Frequently Asked Questions
- → Why refrigerate before slicing?
- Refrigeration allows the cream cheese mixture to firm up, making it easier to get clean slices without the filling squishing out.
- → Why use a serrated knife?
- A serrated knife allows you to saw through the tortilla without squashing the filling, resulting in neater slices with clean edges.
- → Can these be frozen?
- While best fresh, they can be frozen before slicing. Thaw in refrigerator overnight before cutting and serving.
- → Why wrap in plastic wrap?
- Plastic wrap helps maintain the roll's tight shape and prevents the tortilla from drying out during refrigeration.
- → How do you serve these warm?
- To serve warm, slice first then microwave briefly or heat in oven until just warm. Don't overheat or the filling will become too soft.