Bite-sized pinwheels with chicken, creamy ranch, bell peppers, and cheddar cheese in soft tortillas.
# Components:
→ Protein & Dairy
01 - 1 1/2 cups cooked chicken breast, finely shredded
02 - 4 oz cream cheese, softened
03 - 1/4 cup ranch dressing
04 - 1/2 cup shredded cheddar cheese
→ Vegetables & Herbs
05 - 1/2 cup red bell pepper, finely diced
06 - 1/2 cup yellow bell pepper, finely diced
07 - 2 tbsp chopped fresh chives
08 - 1 tbsp chopped fresh parsley (optional)
→ Others
09 - 4 large flour tortillas (10-inch)
10 - Salt and pepper, to taste
# Method:
01 - In a medium bowl, blend the cream cheese and ranch dressing until smooth.
02 - Stir in the shredded chicken, cheddar cheese, bell peppers, chives, parsley if using, salt, and pepper until evenly combined.
03 - Spread approximately one quarter of the mixture evenly over each tortilla, leaving a 1/2-inch border along the edges.
04 - Tightly roll up each tortilla and place seam-side down.
05 - Refrigerate the rolls for at least one hour to firm.
06 - Cut each rolled tortilla into six pinwheels. Arrange on a platter and serve cold.
