Cream Cheese Ranch Roll Ups

These Cream Cheese Ranch Roll-Ups are a delicious and effortless appetizer that’s perfect for any occasion. With their creamy filling, savory ranch flavor, and soft tortilla wrap, they make an elegant yet easy bite-sized treat. Whether you’re hosting a party, planning a potluck, or looking for a simple make-ahead snack, these roll-ups are sure to impress every guest.

Course Appetizer, Snack, snacks

Cuisine American

Keyword bacon and ranch pinwheels, cream cheese ranch roll ups

Prep Time 10

Chill Time 2

Total Time 2 10

Servings

Calories 121kcal

Author Evelyn Osborn

Equipment

Mixing Bowls
Plastic Wrap
Sharp Knife
Chilled Serving Plate

Ingredients

8 ounces cream cheese softened
1 cup shredded cheddar cheese
1 cup finely chopped bacon
¼ cup ranch dressing
2 green onions finely chopped
4 large flour tortillas

Instructions

Step 1: Make the creamy filling

In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, ranch seasoning, and chopped green onions.
Stir everything together until well blended and smooth—this creates that irresistible, flavor-packed spread that’s the heart of these bacon ranch pinwheels!
Tip: For best results, use a sturdy spoon or spatula to mix thoroughly so the ingredients are evenly distributed (no dry pockets of seasoning!).

Step 2: Prep the tortillas for rolling

Lay out your flour tortillas in a straight row on a clean work surface or large cutting board, overlapping the edges by about 1-2 inches so they form one continuous “sheet.” Make sure the sides are aligned evenly—this helps create uniform pinwheels without gaps!
Now, using a spatula or the back of a spoon, spread the prepared cream cheese mixture in a thin, even layer all over the overlapping tortillas, going almost to the edges (leave about ½ inch bare at the far end to help seal the roll).
Pro tip: Spread it generously but evenly—too thick and it’ll ooze out when rolling; too thin and you won’t get that big flavor punch!

Step 3: Roll ’em up tight and chill!

Starting at one short end of your overlapped tortilla “sheet,” begin rolling everything into one large, tight log—roll firmly but gently to keep the creamy filling inside without squeezing it out. (If working with multiple smaller tortillas, you can roll them individually into separate logs for easier handling.)
Once rolled, wrap each log snugly in plastic wrap (twist the ends like a candy wrapper to seal it tight—this helps compress everything for cleaner slices later). You’ll end up with about four beautiful, ready-to-chill logs!
Pop them in the refrigerator to chill for at least 2 hours (this firms up the filling so the pinwheels slice beautifully). For the best results, you can leave them chilling for up to 24 hours—making them a fantastic make-ahead option for game day or parties!

Step 4: Slice and serve those gorgeous pinwheels!

When you’re ready, take the chilled logs out of the refrigerator and carefully unwrap the plastic wrap from each one.
First, trim off the uneven ends on both sides—this gives you nice, clean edges and those perfect little “chef’s snack” pieces to munch on right away.
Then, using a sharp knife, slice each log into even ½-inch to ¾-inch thick pinwheels. Wipe the knife clean between cuts if needed to keep the slices looking neat and pretty.
Pro tip: For the cleanest cuts, use a gentle sawing motion rather than pressing straight down—this prevents the filling from squishing out.
Arrange your beautifully sliced bacon ranch pinwheels on that chilled serving platter (the cold plate keeps them perfectly creamy and refreshing, especially on game day!).

Notes

TIP: Anytime I served a food chilled, I always place the serving plate in the refrigerator prior to filling. This will allow the food to stay

Nutrition