🥓 Savory Chicken, Spinach, Bacon, and Cheese Pinwheels

These pinwheels are essentially baked wraps filled with creamy chicken, crispy bacon, and spinach.

Category	Ingredient	Quantity	Notes
Proteins	Cooked chicken breast	1 pound	Shredded or diced finely.
	Bacon	8 slices	Cooked crisp and crumbled.
Dairy	Cream cheese	8 oz	Softened.
	Shredded cheese (Monterey Jack, Cheddar, or Mozzarella)	1 cup	Plus extra for sprinkling.
Vegetables	Fresh spinach	2 cups	Chopped.
	Green onions (optional)	2 tbsp	Sliced, for flavor.
Seasoning	Ranch seasoning mix (dry) OR Italian seasoning blend	1 tbsp	Adds savory flavor.
	Garlic powder	$1/2$ tsp
	Salt and pepper	To taste
Base	Large flour tortillas	6-8	The burrito-sized tortillas work best.
Garnish	Fresh parsley or dried herbs (as shown in image)	For sprinkling after baking.

In a large mixing bowl, combine the softened cream cheese and the shredded cheese. Mix until well combined and creamy.
Add the shredded chicken, chopped spinach, crumbled bacon, ranch/Italian seasoning, garlic powder, salt, and pepper.
Mix all the ingredients thoroughly until the chicken and vegetables are evenly coated in the cheese mixture.

Lay one large flour tortilla flat on a clean surface.
Spread a thin, even layer of the chicken and cheese filling over the entire surface of the tortilla, leaving about a $1/2$ -inch border around the edge.
Tightly roll the tortilla, starting from one edge. The tighter the roll, the better the pinwheels will hold their shape.

Wrap each rolled tortilla tightly in plastic wrap.
Refrigerate for at least 1-2 hours (or up to overnight). Chilling is crucial as it firms up the filling, making the pinwheels easier to slice neatly.
Once chilled, unwrap the rolls. Using a sharp, serrated knife, slice each roll into 1-inch thick rounds (pinwheels).

Preheat your oven to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ).
Place the sliced pinwheels cut-side up on a baking sheet lined with parchment paper.
(Optional but recommended, as shown in the image) Sprinkle a little extra shredded cheese and dried herbs (like Italian seasoning or dried oregano) on top of each pinwheel.
Bake for 8-12 minutes, or until the cheese is melted, the filling is heated through, and the edges of the tortilla are lightly golden and crispy.
Garnish with fresh parsley before serving warm.