Ingredients
2 cups shredded rotisserie chicken
4 large (10-inch) flour tortillas
8 oz (227g) cream cheese, softened
2 tbsp ranch seasoning
1/4 cup chopped green onions
1/4 cup chopped bell peppers (any color)
1/2 cup shredded lettuce or spinach
Instructions
Shred or flake rotisserie chicken into bite-sized pieces.
In a bowl, mix cream cheese with ranch seasoning until smooth.
Fold in chicken, green onions, bell peppers, and 1/4 cup lettuce/spinach.
Divide mixture evenly among tortillas, placing 1/2 cup filling on each.
Top each tortilla with remaining 1/8 cup lettuce/spinach.
Starting from one end, roll tortillas tightly into cylinders.
Chill pinwheels for 15–20 minutes before slicing into 4 equal pieces per tortilla.
Serve cold or at room temperature.
Notes
For smokier flavor, substitute grilled chicken.
Use spinach or whole wheat tortillas for a low-carb option.
Chill for 1 hour if using fresh herbs for better adhesion.
Store in airtight containers and refrigerate up to 4 hours before serving.
Customize with avocado, tomatoes, or pickled jalapeños.
- Prep Time: 20
- Category: Quick Chicken
- Method: Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 pinwheel
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg