Cheddar Bacon Ranch Tortilla Pinwheels Recipe

I tucked a single unexpected ingredient into my Bacon Cheddar Ranch Pinwheels to create a clever savory twist.

I love a snack that looks fancy but is stupidly easy, and these Bacon Cheddar Ranch Pinwheels Recipe fit that bill. I roll up cream cheese and flavorful fillings inside soft tortillas so they slice into little spirals everyone reaches for.

When I bring these Tortilla Pinwheels to a party they vanish fast, people keep asking whats in them even though its obvious bacon and bold ranch flavor. Theyre salty, bright, and weirdly satisfying, perfect for game nights or a last minute get together.

Try bringing them once and you’ll know why theyre a repeat crowd pleaser.

Ingredients

• Flour tortillas: Mostly carbs, quick energy, low fiber unless whole wheat, add soft mild chew.
• Cream cheese: High in fat and calories, adds creamy tang, a little protein, very smooth.
• Sour cream: Adds tangy creaminess, more fat than protein, helps spread flavors, can be richer.
• Ranch dressing mix: Seasoning packet gives savory herby tang, mostly sodium and flavor not nutrition.
• Sharp cheddar cheese: Good source of protein and calcium, sharp flavor, adds bite and melty texture.
• Bacon: High in protein and fat, very salty and smoky, adds crunch and umami.
• Green onions: Low calorie, adds fresh mild onion bite, some fiber and vitamin K.

Ingredient Quantities

• 8 10 inch flour tortillas
• 8 ounces cream cheese, softened to room temp
• 1/2 cup sour cream, a little more if you like
• 1 package 1 ounce ranch dressing mix
• 1 1/2 cups shredded sharp cheddar cheese
• 8 slices bacon, cooked until crisp and crumbled
• 2 green onions, thinly sliced
• Salt and freshly ground black pepper, to taste (optional)

How to Make this

1. Cook the bacon until crisp, drain on paper towels and crumble; set aside a few bigger pieces for garnish if you want.

2. Let the 8 ounces cream cheese come to room temp so it spreads easy, or give it 8 to 10 seconds in the microwave if you forgot.

3. In a medium bowl beat the softened cream cheese with 1/2 cup sour cream and the 1 ounce packet ranch dressing mix until smooth and well combined.

4. Fold in 1 1/2 cups shredded sharp cheddar, the crumbled bacon, and the thinly sliced 2 green onions; season with salt and freshly ground black pepper to taste, but remember the ranch and bacon are salty already.

5. Warm each 10 inch flour tortilla for 5 to 8 seconds in the microwave or wrap in a damp towel and steam briefly so they roll without cracking.

6. Spread an even layer of the cheese mixture over each tortilla, leaving about a 1/2 inch border so the filling won’t squeeze out when you roll. Don’t overfill or they’ll be messy.

7. Roll each tortilla up tightly, tucking as you go so you get a compact log, then wrap each roll tightly in plastic wrap or foil.

8. Chill the wrapped rolls in the fridge at least 30 minutes to set; if you need them fast pop them in the freezer for 10 to 15 minutes, that helps get clean slices.

9. Unwrap and slice each log into 1/2 to 1 inch pinwheels using a sharp serrated knife or unwaxed dental floss for neater cuts, arrange on a platter and garnish with reserved bacon bits or extra green onion. Serve chilled or at room temp and store leftovers refrigerated up to 2 days.

Equipment Needed

1. Large skillet or frying pan (for cooking bacon)
2. Slotted spatula or tongs (to flip and remove bacon)
3. Plate + paper towels (to drain and crumble the bacon)
4. Medium mixing bowl
5. Hand mixer or sturdy spoon and rubber spatula (to beat and fold the cheese filling)
6. Measuring cup and measuring spoons
7. Cheese grater (only if your cheddar isn’t pre-shredded)
8. Microwave-safe plate or clean damp towel (to warm tortillas)
9. Sharp serrated knife or unwaxed dental floss and cutting board (for slicing pinwheels)
10. Plastic wrap or foil and a serving platter for chilling and presenting

FAQ

Cheddar Bacon Ranch Tortilla Pinwheels Recipe Substitutions and Variations

• Flour tortillas: swap for spinach or sun dried tomato tortillas for color, whole wheat for nuttier flavor, or large lavash for thinner, easier roll ups.
• Cream cheese: use Neufchatel for less fat, or 1 cup thick Greek yogurt (strain first) for a tangy lighter filling, or mascarpone if you want extra rich texture.
• Bacon: use cooked turkey bacon, crisped pancetta, or prosciutto, or go vegetarian with plant based bacon or smoked tempeh; crumble well so slices stay neat.
• Ranch dressing mix: mix 1 tablespoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder and salt to taste as a quick homemade version, or swap with 1 ounce Italian dressing mix for a different herb profile, or just stir in a tablespoon of bottled ranch dressing if you want simple.

Pro Tips

1) Soften the cream cheese properly. If you forget to leave it out, zap it in 5 second bursts and stir in between, dont heat it until melty. A smooth, slightly tacky cream cheese mixes better with the sour cream and lets you spread thin without tearing the tortilla.

2) Cook bacon evenly in the oven on a wire rack so it crisps without burning, then pat dry. Save a couple bigger pieces for garnish, and if you want more bacon flavor add just 1 teaspoon of the strained bacon fat to the mix, not more or youll make it greasy. Taste before adding extra salt, the ranch mix and bacon are already salty.

3) Warm tortillas until flexible but not soggy. A quick 6 to 8 second nuke or a few seconds on a hot dry skillet does it. Roll tightly and wrap snugly before chilling; for super clean slices chill longer or freeze for 10 to 15 min. Use unwaxed dental floss or a sharp serrated knife and wipe the blade between cuts so the pinwheels look neat, otherwise they smear.

4) Make ahead and tweak smart. These hold 1 to 2 days in the fridge wrapped tight, so prepare the night before for less stress. If you want a twist try a spoon of finely chopped pickles or a little hot sauce for zip, but cut back on added salt when you do. Let chilled rolls sit 5 to 10 minutes at room temp before serving so flavors open up.