Creamy Bacon Ranch Pinwheels
Ingredients Makes 20–24 Pinwheels
For the Rolls
- 4 large low-carb tortillas (8-inch, 3–4g net carbs each)
- 8 oz cream cheese, softened
- ¼ cup sour cream
- 1 packet ranch seasoning (1 oz) or 2 tbsp homemade
- ½ cup shredded sharp cheddar cheese
- 6 slices bacon, cooked crispy and crumbled
- 2 tbsp fresh parsley or chives, finely chopped
- ¼ tsp garlic powder
- Optional: 2 tbsp diced green onion
For Garnish
- Extra bacon crumbles
Easy Step-by-Step
1. Whip the Filling
Beat cream cheese and sour cream until smooth. Add ranch seasoning and garlic powder, then mix well.
2. Load It Up
Fold in cheddar cheese, crispy bacon, parsley, and green onion. Mix until evenly combined.
3. Spread
Lay a tortilla flat and spread ¼ of the mixture evenly edge to edge. Don’t overfill or it may burst.
4. Roll Tight
Roll the tortilla as tightly as possible without tearing. A tight roll = prettier pinwheels.
5. Repeat
Repeat with the remaining tortillas. Wrap each roll in plastic wrap.
6. Chill
Refrigerate for at least 1 hour (overnight is best). This helps them firm up for clean slicing.
7. Slice
Unwrap and cut each roll into 5–6 pinwheels using a sharp knife. Wipe the blade between cuts for clean slices.
8. Serve
Arrange on a plate and sprinkle extra bacon crumbles on top for the final touch.