CHICKEN BACON RANCH PINWHEELS

These chicken bacon ranch pinwheels are made with shredded chicken, cream cheese, and a whole lotta flavor! Smoke your own chicken breasts on the grill, or substitute pulled rotisserie chicken to make this pinwheels recipe even easier. The perfect party appetizers to make for a crowd!

PREPARATION TIME

PREP TIME 15

COOK TIME 2 10

TOTAL TIME 2 25

Ingredients

4 boneless skinless chicken breasts

¼ cup ranch dressing *Binder to smoke the chicken

Shake That All Purpose Seasoning

Heath Riles Garlic Jalapeno Rub

3 large whole jalapeños

12 oz bacon

8 oz cream cheese softened

8 oz cheddar cheese shredded

4 oz pepper jack cheese shredded

1 green onion sliced thin

¼ cup ranch dressing *To add to the chicken cream cheese mixture

4 burrito-sized flour tortillas

Extra ranch dressing and sliced green onions for garnish

Instructions

For the Chicken: Set your smoker or grill to 250 degrees F. While grill is heating up, add 4 boneless skinless chicken breasts to a medium bowl. Pour in ¼ cup ranch dressing and toss to coat the chicken. Season each piece of chicken with a 50/50 blend of Shake That seasoning and Garlic Jalapeno Rub. *You can also substitute your favorite all-purpose seasoning. Place the 3 whole jalapenos on the grill to smoke. Add the chicken breasts to the smoker/grill and cook until the internal temp of each breast is 165 degrees F. Then, transfer cooked chicken and jalapeños to a cutting board to rest.

When chicken is almost done on the grill, heat griddle on low to medium-low until it reaches a temp of about 375-425 degrees F.

Cook the bacon on the griddle until crispy. When bacon is done, drain it on paper towels. Chop the bacon and set to the side. Reserve about 3-4 slices of bacon for garnishing the finished appetizers.

After chicken has rested for about 10 minutes, shred or pull the chicken. *You can use a hand mixer to make this easier, or pull the meat by hand. Seed and chop the smoked jalapeños.

Add the shredded chicken, smoked chopped jalapeños, chopped bacon, shredded cheeses, cream cheese, sliced green onions, and ¼ cup of ranch dressing to a large mixing bowl. Fold all of the ingredients together until well combined.

Warm one tortilla on the griddle for about 5-10 seconds to make it more pliable. Then, spread about 1 – 1½ cup of the chicken bacon ranch mixture over the tortilla, leaving about 1 inch on one side with no filling. Starting at the edge with the filling, roll the tortilla tightly.

Place toothpicks through the tortilla roll-up about every 1½”, making sure that the end of the tortilla is tooth-picked into place so that it does not come unrolled. Then, cut the rolled tortilla into pinwheels in between the toothpicks. Repeat the process until all tortillas are filled, rolled, and cut into pinwheels. *Pinwheels should be about 1″ – 1¼” wide.

Place the pinwheels on the griddle cut side down. Cook untouched until browned on the first side, approximately 3-5 minutes. Then flip to the second side and cook an additional 3-5 minutes. Transfer the grilled pinwheels to a serving platter.

Garnish the chicken bacon ranch pinwheels. Drizzle on some ranch dressing and sprinkle with sliced green onions and reserved chopped bacon. Enjoy!

Notes

To save time and make this recipe even easier, use a store-bought rotisserie chicken in place of the smoked chicken breasts. Pull all the meat from a large rotisserie chicken (white and dark meat, skin removed).

If you don’t have the seasonings listed, substitute your favorite all-purpose seasoning.

For lower carb pinwheel appetizers, you may substitute burrito-sized low carb flour tortillas. We like the La Banderita Carb Counter brand.

The cook time listed will vary depending on how long it takes to smoke your chicken breasts. Just be sure to cook the chicken to an internal temp of 165 degrees F.

PREPARATION TIME

Ingredients

Instructions

Notes

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