Ingredients
Method
- Prepare the filling: In a medium bowl, whisk together the softened cream cheese and sour cream until smooth. Stir in the shredded cheddar, garlic powder, crumbled bacon, and green onions. Fold in the diced chicken gently to combine. Taste and adjust seasoning if needed (usually no salt is required due to the bacon and cheese).
- Soften the tortillas: Wrap the stack of tortillas in a damp paper towel and microwave for 10-15 seconds until warm and pliable. Keep them covered with a clean kitchen towel while you work to prevent drying out.
- Spread the mixture: Lay one tortilla flat on a cutting board or large plate. Using an offset spatula or butter knife, spread approximately 1/4 cup of the filling evenly over the surface, leaving a 1-inch border around the edges. Do not overload, or they will burst.
- Roll tightly: Starting from one short edge, roll the tortilla up tightly but gently. The goal is a neat cylinder. Place the seam side down on the plate. Repeat with remaining tortillas and filling.
- Chill to set: Cover the rolled tortillas loosely with plastic wrap and refrigerate for at least 30 minutes. This step is crucial; it firms up the cream cheese mixture, making them much easier to slice without squishing.
- Slice and serve: Remove from fridge. Using a sharp serrated knife or a clean dental floss strand, cut each roll into 4-5 pinwheels. Arrange on a serving platter. Serve immediately or cover and refrigerate for up to 2 days.
Nutrition
Notes
This dish is my go-to for potlucks because it holds up beautifully in the fridge overnight. The key is keeping the filling slightly cool before assembling so the tortilla doesn't get soggy. It’s a crowd-pleaser that tastes like effort but takes minutes to put together.