Turkey Bacon Ranch Pinwheels
15min
10min
5
435
Chef's Note
For easier slicing, make sure to refrigerate the rolls before cutting. If making ahead, you can prepare these up to 24 hours in advance and keep them wrapped in the refrigerator. Just slice right before serving for the freshest results!
Tags
Ingredients
12 slices turkey bacon
5 each large flour tortillas
10 oz cream cheese
2 tablespoons ranch seasoning mix
1 pound deli turkey breast
2 cups shredded cheddar cheese
2 cups spinach leaves
1 cup diced red bell pepper
Instructions
- 1
Cook 12 slices of turkey bacon in a skillet over medium heat until crispy, about 8-10 minutes. Once cooked, place on paper towels to drain excess grease and cool.
- 2
In a medium bowl, mix 10 oz of softened cream cheese with 2 tablespoons of ranch seasoning mix until well combined.
- 3
Lay out 5 large flour tortillas on a clean work surface.
- 4
Spread about 3 tablespoons of the cream cheese mixture evenly over each tortilla.
- 5
Layer each tortilla with approximately 3 oz of deli turkey breast, evenly distributed.
- 6
Sprinkle about 1/3 cup of shredded cheddar cheese over the turkey on each tortilla.
- 7
Crumble the cooled turkey bacon and divide evenly among the tortillas.
- 8
Add a layer of spinach leaves (about 1/3 cup per tortilla) and sprinkle with diced red bell pepper (about 3 tablespoons per tortilla).
- 9
Starting from one edge, tightly roll up each tortilla, pressing gently to keep the filling in place.
- 10
Wrap each rolled tortilla in plastic wrap and refrigerate for at least 10 minutes to firm up.
- 11
Remove from refrigerator, unwrap, and slice each roll into 6 even pinwheels (about 1-inch thick) using a sharp knife.
Nutrition Information (per serving)
435
33g
49g
12g
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