Chicken Bacon Ranch Pinwheels – ranch cream cheese, deli chicken, bacon, cheddar cheese, and green onions are wrapped in a flour tortilla. Slice them up for a delicious kid-friendly lunch!
This is a sponsored post, but all opinions are my own.
Is everyone adjusted to school now?
We pretty much are but I feel like I’m forever looking for ways to really streamline to lunch making process.
So I’m trying to find things that I can either make ahead of time or that are just easy to grab and put in a lunchbox without much fuss. But I also want things that are going to keep my kids full throughout the day.
Part of what’s making my life super easy when it comes to lunches are these Yoplait yogurts. The Yoplait multipacks recently got a makeover that includes an easy open top so you (or your kids) can see which flavors are left and easily grab them from the fridge.
I picked up the Strawberry and Peach package and a package of all Strawberry at Walmart to get us started this school year. My kids love both flavors and they’re super quick to pop in the lunchbox with an ice pack to keep it nice and chilled.
They also make great snacks after school when your kids need something super quick because they cannot wait longer than 2 minutes to get outside and play with their friends.
Chicken Bacon Ranch Pinwheels
I’ve made these Chicken Bacon Ranch Pinwheels several times since my kids went back to school. They are super easy to make ahead of time and then I slice them and store them in the fridge so that all I have to do is pop 5 or 6 slices into a small container and toss it into the lunchbox with the yogurt and the ice pack and a couple other things.
I know that making a sandwich in the morning isn’t a huge deal but man, at 6:30 in the morning it’s just nice to have something already prepped and ready to go.
My kids love them. The boyfriend even comes home from work and swipes a couple slices whenever I have them in the fridge.
How to Make Chicken Bacon Ranch Pinwheels
These are so easy! You need burrito size (meaning big) flour tortillas but feel free to mix it up and use the spinach ones or whatever kind you prefer. As long as they’re big.
First, you need to make the cream cheese spread. Soften some cream cheese on your counter for awhile and then you mix dry ranch dressing mix (found in the same aisle as the bottled salad dressings) into it and then a splash of milk to thin it out just a bit. Then you mix in cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions.
The cream cheese spread gets spread onto the flour tortillas and then you put a layer deli-sliced chicken on top. Then you just have to roll them up and slice into cute little pinwheels!
Seriously so easy!
More Bacon Ranch Recipes
Bacon Ranch Pasta Salad – the most perfect pasta salad for all bacon ranch lovers! A cold pasta salad with bacon, olives, tomatoes, and avocado. And then it is all tossed in ranch dressing. This is great for barbecues and potlucks because who doesn’t love ranch, bacon, and pasta?!
Spicy Bacon Ranch Pasta – super easy, super quick weeknight dinner recipe! Pasta with chicken and bacon and it’s all tossed in a cheesy sauce made with dry spicy ranch mix dressing and Parmesan cheese. It’s serious comfort food and ready in about 30 minutes.
Instant Pot Crack Chicken – chicken cooked in the pressure cooker with cream cheese and ranch dressing and then you stir in bacon and cheese so you get a really creamy savory sauce for the chicken. You can serve it on pasta, as a sandwich, or even over rice!
- 1 8-ounce block cream cheese
- 1 tablespoon dry ranch dressing mix
- 1 tablespoon milk
- 8 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- ⅓ cup green onion thinly sliced
- 8 burrito size flour tortillas
- ½ pound deli sliced chicken
In the bowl of a stand mixer fitted with a whisk, beat cream cheese, ranch dressing mix, and milk until combined and smooth. Beat in bacon, cheddar cheese, and green onion, just until everything is incorporated.
Spread a heaping tablespoonful of the cream cheese mixture onto each tortilla. Lay 3 or 4 slices of chicken on top and roll tightly. Refrigerate for an hour before slicing and serving.