Bacon cheddar ranch chicken roll-ups are tortillas spread with cream cheese and crammed with chicken, shredded cheese, crisp bacon, and creamy ranch dressing. They’re perfect for a party or a snack-y supper.
This recipe has so much going for it.
Let’s start with the fact that it doesn’t involve any cooking (if you cook and shred large batches of chicken and freeze them in one- or two-cup portions, which I do and I recommend you do, too). The bacon can be zapped in the microwave to save time and minimize mess. The fact that this recipe comes together so easily without the need for a stove or oven makes it a perfect easy weeknight meal for hot summer days. Don’t worry, I’m thoroughly enjoying the January weather right now, but as a Mississippian, I’m always thinking of ways to beat the summer heat.
The other thing I love about this recipe is how easy it is to make changes and swap ingredients based on your taste preferences and what you have on hand. I used ranch dressing- duh, it’s in the title- but I imagine they’d be delicious with Caesar or even Italian dressing. Nearly any kind of cheese you have on hand would be acceptable, and you could even get away with omitting the bacon (but why would you?).
These little guys freeze great, making them a great option for a freezer recipe, and they’re sure to be a hit at any party or potluck you bring them to. With the bacon and the cheese, they pretty much sell themselves.
Do you love this wooden slab as much as I do? You can get a super similar one here.
Cheddar Bacon Ranch Roll-Ups
6 to 8 oz. cream cheese, softened
6 to 8 tortillas
2 c. chicken, cooked and shredded
2 c. shredded cheese (I use pepper jack)
1 c. ranch dressing (I use my ah-mazing homemade version; store bought works, too)
6 to 8 slices of bacon, cooked
In a large bowl, mix together the chicken, cheese, and ranch. Working one tortilla at a time, spread a thin layer of cream cheese on each tortilla. Add a portion of the chicken mixture and spread it over the entire tortilla. Place one slice of bacon across the middle (alternately, you could dice the cooked bacon and add it to the chicken mixture).
Roll your tortilla up, being mindful of the filling. Place roll-ups seam side down on a baking sheet and cover with plastic wrap. Refrigerate for 2 to 3 hours or freeze for 30 minutes to an hour, to allow the roll-ups to set up and to make them easier to slice. Slice each tortilla into 1 or 1 1/2 inch slices.
Love the combination of bacon and cheese? You’ve got to try these bacon, egg, and cheese potato waffles and this jalapeño popper pizza.
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