Dill Pickle Ranch Chicken Pinwheels (Printable)

Tangy chicken, dill, and ranch rolled in tortillas for an easy, protein-filled lunchbox favorite.

# Components:

→ Chicken Mixture

01 - 2 cups cooked chicken breast, finely shredded
02 - ⅓ cup dill pickles, finely chopped
03 - 2 tablespoons fresh dill, chopped
04 - 1 tablespoon fresh chives, finely chopped
05 - ½ cup ranch dressing
06 - 4 ounces cream cheese, softened
07 - 1 teaspoon garlic powder
08 - ½ teaspoon black pepper
09 - ¼ teaspoon salt

→ Assembly

10 - 4 large flour tortillas

# Directions:

01 - In a medium bowl, combine the softened cream cheese and ranch dressing. Mix until smooth and creamy, creating a cohesive base for the filling.
02 - Add the shredded chicken, finely chopped dill pickles, chopped dill, chives, garlic powder, black pepper, and salt to the bowl. Mix thoroughly to ensure all ingredients are evenly distributed throughout the mixture.
03 - Lay one large flour tortilla flat. Spread approximately one-quarter of the chicken mixture evenly across the surface, maintaining a ½-inch border along the edges to facilitate a tight roll.
04 - Tightly roll up the prepared tortilla. Repeat this process with the remaining tortillas and the rest of the chicken mixture.
05 - For easier slicing, wrap each rolled tortilla individually in plastic wrap and refrigerate for a minimum of 30 minutes to allow the filling to firm up.
06 - Unwrap the chilled rolls. Using a sharp knife, slice each roll into five uniform pinwheels.
07 - Serve the dill pickle ranch chicken pinwheels chilled, or pack them into lunchboxes for an on-the-go meal.

# Expert Advice:

01 -
  • Ready in just 20 minutes with zero cooking time
  • Perfect for meal prep and lunchboxes
  • Customizable with various add-ins and substitutions
  • High protein option that keeps you satisfied
02 -
  • High in protein with 18g per serving
  • Make ahead friendly for busy weeks
  • Great for using leftover rotisserie chicken
  • No cooking required perfect for summer meals
03 -
  • The secret to perfect pinwheels is in the texture of your filling. Too chunky and they won't roll properly, too smooth and you lose the delightful texture contrast. I recommend chopping everything finely but still maintaining some texture.
  • Always use room temperature cream cheese for the smoothest mixing experience, and when rolling, pull back slightly on the tortilla as you go to create that tight spiral that holds together when sliced.