Picture this: it’s Friday afternoon, and you just realized you volunteered to bring an appetizer to tomorrow’s potluck.
Panic starts to set in until you remember these little lifesavers sitting in your recipe collection.
Cold bacon ranch pinwheels are the kind of recipe that makes you look like a kitchen genius while requiring almost zero actual cooking skills.
They’re make-ahead friendly, travel beautifully, and disappear faster than you can say “who brought these amazing things?”
The combination of crispy bacon, tangy ranch, and fresh cream cheese wrapped up in a soft tortilla hits all the right notes.
Why You’ll Love This Recipe
Make-ahead: These pinwheels actually taste better after sitting in the fridge for a few hours. The flavors meld together, and the tortillas soften just enough to make slicing clean and easy.
Crowd-pleaser guaranteed: I’ve never met a person who doesn’t love this combination. Kids ask for them at birthday parties, adults request the recipe at book clubs, and teenagers demolish entire platters during movie nights.
Minimal cleanup: One bowl, one spoon, and you’re basically done. No oven to preheat, no timers to set, no stress about overcooking anything.
Travels like a dream: These hold up beautifully in coolers and don’t need to be served warm. Perfect for picnics, beach days, or any time you need food that won’t fall apart in transport.
Budget-friendly: Most of the ingredients are pantry staples, and a little goes a long way. One batch feeds a crowd without breaking the bank.
Ingredients
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch dressing mix
- 1/2 cup mayonnaise
- 8-10 strips bacon, cooked and crumbled
- 1/2 cup green onions, finely chopped
- 4 large flour tortillas (10-inch)
- Optional: 1/2 cup shredded cheddar cheese
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Instructions
Step 1: Cook your bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside to cool completely.
Step 2: In a medium mixing bowl, combine the softened cream cheese, ranch packet, and mayonnaise.
Mix until smooth and well combined. The mixture should be spreadable but not too thin.
Step 3: Fold in the crumbled bacon and chopped green onions. If using cheese, add it now. Mix gently to distribute everything evenly.
Step 4: Lay one tortilla flat on a clean surface. Spread about 1/4 of the cream cheese mixture evenly across the entire surface, leaving a small border around the edges.
Step 5: Starting from one end, roll the tortilla tightly but gently. Don’t roll so tight that the filling squeezes out the sides
. Wrap each roll individually in plastic wrap.
Step 6: Repeat with remaining tortillas and filling.
Step 7: Refrigerate the wrapped rolls for at least 2 hours or overnight. This chilling time is crucial – it helps everything set up and makes slicing much easier.
Step 8: When ready to serve, unwrap the rolls and use a sharp knife to slice into 1/2-inch rounds. Wipe the knife clean between cuts for the cleanest slices.
Print
Cold Bacon Ranch Pinwheels
These make-ahead pinwheels combine crispy bacon, tangy ranch, and creamy cheese rolled up in soft tortillas for the ultimate crowd-pleasing appetizer.
- Total Time: 2 hours 15 minutes
- Yield: 40 pinwheels 1x
Ingredients
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch dressing mix
- 1/2 cup mayonnaise
- 8–10 strips bacon, cooked and crumbled
- 1/2 cup green onions, finely chopped
- 4 large flour tortillas (10-inch)
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Cook 8-10 strips of bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside to cool completely.
- In a medium mixing bowl, combine 8 oz softened cream cheese, 1 packet ranch dressing mix, and 1/2 cup mayonnaise. Mix until smooth and well combined.
- Fold in the crumbled bacon and 1/2 cup finely chopped green onions. If using shredded cheddar cheese, add it now. Mix gently to distribute evenly.
- Lay one flour tortilla flat on a clean surface. Spread about 1/4 of the cream cheese mixture evenly across the entire surface, leaving a small border around the edges.
- Starting from one end, roll the tortilla tightly but gently. Don’t roll so tight that the filling squeezes out the sides.
- Wrap the rolled tortilla individually in plastic wrap.
- Repeat steps 4-6 with the remaining 3 tortillas and filling.
- Refrigerate the wrapped rolls for at least 2 hours or overnight.
- When ready to serve, unwrap the rolls and use a sharp knife to slice into 1/2-inch rounds. Wipe the knife clean between cuts for the cleanest slices.
- Arrange on a serving platter and serve immediately.
- Prep Time: 15 minutes
- Chill Time: 2 hours
