Equipment
Ingredients
- ½ cup shredded cooked chicken
- 16 ounces cream cheese softened
- ¼ cup Frank's hot sauce
- 1 packet ranch seasoning
- 4 large tortillas
Instructions
- Stir together the chicken, cream cheese, hot sauce and ranch seasoning
- Spread ¼ of the mixture evenly over each tortilla.
- Roll up the tortilla around the chicken mixture and wrap tightly with plastic wrap.
- Chill for at least 4 hours before slicing into one inch pieces and serving.
Notes
Storage: Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days.
