Ingredients:

  • 340 g cooked chicken breast, shredded
  • 225 g cream cheese, softened
  • 55 g sharp cheddar cheese, finely shredded
  • 60 g cooked bacon, crumbled
  • 12 g dry ranch seasoning mix
  • 3 g garlic powder
  • 1.5 g black pepper
  • 4 large flour tortillas (approx. 10-inch)
  • 28 g melted butter
  • 8 g chopped fresh parsley (for garnish)

Instructions:

  1. In a large bowl, combine the softened cream cheese, ranch seasoning, garlic powder, and black pepper. Stir until the mixture is smooth and uniform. Fold in the shredded chicken, crumbled bacon, and shredded cheddar. Mix until the chicken is fully coated.
  2. Lay one tortilla flat on your workspace. Spread approximately 120 g of the filling evenly across the surface, leaving a ½-inch border. Roll the tortilla tightly from one end to the other. Repeat for the remaining tortillas.
  3. Preheat your oven to 350°F (175°C). Place the rolls seam-side down on a parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes until the edges are golden and the cheese is bubbling. Let cool for 5 minutes, then slice into 1-inch pinwheels.