Creamy Ranch Chicken Pinwheels Two Ways
The Creamy Chicken Filling
In a medium bowl, thoroughly combine all the filling ingredients and seasonings until smooth and completely incorporated...
- 2 cups shredded rotisserie chicken
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup sour cream
- 3 tbsp green onions, diced
- 2 tbsp ranch seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Once mixed, divide the filling evenly into four equal portions.
The Assembly & Chill
Lay flat and spread one portion of the chicken mix evenly over...
- 4 large flour tortillas
Roll the tortillas up tightly into logs, wrap them, and refrigerate until firm.
Once chilled, remove from the fridge and slice into 1/2-inch thick rounds. Arrange them on a platter, garnish with fresh green onions, and serve cold!
The Pan-Fried Upgrade (Optional Hot Method)
To kick it up a notch and serve these hot, heat a large skillet over medium-high heat and melt...
- 1–2 tbsp butter
Place the sliced pinwheel rounds flat into the hot skillet. Fry for 2–3 minutes per side until the cheese gets gooey, the chicken is warmed through, and the tortilla crust turns beautifully golden brown and crisp. Serve warm and enjoy!
