Low Carb Chicken Bacon Ranch Pinwheels
Ingredients:
- 16 ounces Full Fat Cream Cheese, softened
- 2 tablespoons Dry Ranch Mix
- 1 cup Cooked Chicken, chopped
- 1 cup Shredded Cheddar Cheese
- 4 slices Cooked Bacon, chopped
- Handful of Fresh Parsley, chopped
- Salt and Pepper, to taste
- 6 Low Carb Tortillas (such as Mission Carb Balance)
Instructions:
- Prepare the Filling: In a large mixing bowl, combine softened cream cheese and dry ranch mix until well incorporated.
- Add Ingredients: Stir in chopped cooked chicken, shredded cheddar cheese, chopped bacon, and fresh parsley. Season with salt and pepper to taste. Mix until all ingredients are evenly distributed.
- Assemble Pinwheels: Lay out the low carb tortillas flat on a clean surface. Divide the cream cheese mixture evenly among the tortillas, spreading it out in a thin layer, leaving a small border around the edges.
- Roll the Pinwheels: Tightly roll up each tortilla to form a log. Make sure to roll them as tightly as possible without squeezing out the filling.
- Slice the Pinwheels: Using a sharp knife, slice each rolled tortilla into 1-2 inch rounds.
- Serve or Refrigerate: Arrange the pinwheels on a serving platter and refrigerate until ready to serve. These pinwheels can be made ahead of time and stored in the refrigerator until your guests arrive.
Enjoy these delicious low carb chicken bacon ranch pinwheels as a crowd-pleasing appetizer or snack!
