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Chicken Bacon Cheddar Pinwheels

Course Appetizer, Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 tortillas
Author Laura Doerr


  • 4 large whole wheat tortillas
  • 7.5 oz chive & onion cream cheese spread
  • 1 1/2 cups cooked chicken finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup real bacon bits or cooked crumbled bacon


  1. Spread 1/4 tub of chive & onion cream cheese on each tortilla, spreading all the way out to the edges. Sprinkle chopped chicken, divided evenly on each tortilla. Followed by cheese and bacon, divided evenly on each tortilla. Press down so that toppings stick to the cream cheese.

  2. Roll each tortilla tightly so that everything holds together. If serving right away, slice into pinwheels and enjoy. If making ahead of time, refrigerate before slicing, and serve within 4-5 hours. Can be enjoyed up to one day after making.

Recipe Notes

The chive & onion cream cheese gives it that fan favorite ranch flavor without having to make the ranch cream cheese, and it spreads easily!

The number of tortillas you need will depend on how big they are. If your tortillas are smaller in size, the cream cheese will go further.

Rotisserie chicken works great.

Makes great pack-able school lunches or a party appetizer!