Creamy ranch-seasoned chicken wrapped in soft tortillas and sliced into perfect party pinwheels.

16 ounces cream cheese, softened

2 tablespoons dry ranch seasoning mix

1 cup cooked chicken, finely chopped or shredded

1 cup shredded cheddar cheese

1/2 cup cooked turkey bacon crumbles (optional)

1/4 cup fresh parsley, finely chopped

Salt, to taste

Black pepper, to taste

6 large (10-inch) flour tortillas

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1. In a large mixing bowl, combine softened cream cheese and ranch seasoning until smooth.

2. Mix in cooked chicken, shredded cheddar, turkey bacon crumbles, parsley, salt, and pepper until fully blended.

3. Lay tortillas flat and spread filling evenly in a thin layer over each one.

4. Roll each tortilla tightly from end to end.

5. Wrap securely and refrigerate for at least 4 hours.

6. Slice into 1/2- to 3/4-inch pieces and serve chilled.

Ensure cream cheese is fully softened for smooth mixing.

Chill thoroughly before slicing for clean pinwheels.

Use a sharp knife and wipe between cuts for neat presentation.