Veggie Ranch Tortilla Pinwheels are heavenly! Oh, my. The ranch dressing mix gives these tasty roll ups incredible flavor. Veggie Ranch Tortilla Pinwheels are made with a cream cheese and ranch dressing base that’s filled with bacon, olives, chilies, celery, red pepper, and green onions. What’s not to love about all these ingredients? You get the smoky flavor from the bacon, and crunch from the celery, red pepper and onions. The combination of flavors, colors, and textures is a work of art! I used tomato basil wraps to roll these delicious appetizers providing even more flavor. They certainly were special.
I was looking for appetizer recipes a few weeks ago to bring for a brunch I was serving for our Vacation Bible School workers each day last week. I wanted to make finger foods that didn’t have to be heated up so I found several tortilla roll up recipes I made for the very first time. I brought a batch of Veggie Ranch Tortilla Pinwheels in last Monday and they didn’t last very long. The teenagers LOVED this recipe. Everyone liked the luscious Ranch dressing taste in these delicious pinwheels.
This recipe isn’t very difficult either. I would make two recommendations: Spread the filling all the way to the edge of the tortilla (which I didn’t do in the pictures below), because this will help seal the tortillas and you won’t have as much waste on the ends because of the lack of stuffing ingredients. I would also recommend allowing these pinwheels to refrigerate 4-5 hours before cutting them and slicing them down. I did cut them down immediately like the original recipe said, but it was a lot sloppier this way then any of the other pinwheel recipes I made later in the week where I was required to refrigerate the pinwheels before cutting.
If you’re in need of a great finger-food snack to take along with you to soccer practices, tailgate parties, or for office functions, then consider these fantastic snacks. Ranch dressing is so popular these days that almost everyone loves it. This recipe is almost a no-brainer. Everyone enjoys these pinwheels because they have the creamy taste of the Ranch dressing and the Tex-Mex heat from the diced green chilies. Bacon, olives, red pepper and green onions provide a little more zip and crunch. Veggie Ranch Tortilla Pinwheels are a fabulous appetizer you’re whole family is sure to love.
Veggie Ranch Tortilla Pinwheels are A-M-A-Z-I-N-G!!!!
Ranch dip provides an incredibly wonderful flavor to these tasty tortilla roll ups.
Here’s a look at the inside of one of these fantastic appetizers.
Each pinwheel is loaded with bacon, red pepper, green onions, chilies, olives, and celery.
Veggie Ranch Tortilla Pinwheels have superb taste, but they also have great texture due to all the veggies in this wrap.
The bacon provides a savory, smoky flavor and the Ranch dip provides a delicious herb base to the cream cheese. The combination of flavors is wonderful.
Here’s what I did.
Soften cream cheese in large mixing bowl.
Add one packet of dry Ranch dressing mix.
Stir to combine ingredients.
Add green onions.
Add sliced black olives.
Add a can of diced green chilies, undrained.
Add red pepper.
Add bacon. I didn’t use the stuff out of the jar. I used real crisp-fried bacon.
Stir ingredients to combine.
Spread mixture on tortillas. I used tomato-basil flavor. I highly recommend that you use fewer tortillas and spread the ingredients all the way to the edges. That way you won’t have to cut off the ends and toss them away because they have no filling in them.
This filling is enough for 5 or 6 tortillas – not eight as the original recipe stated.
Start rolling up the tortillas as tightly as possible but without tearing the tortilla.
Keep rolling. If filling comes out the sides, keep tucking it back into the tortilla.
I had to spread some more filling on the edges in order for them to seal properly.
Here’s one of the tortillas rolled up.
Here, all the tortillas are rolled up. I had to cut an inch or more off all the sides because they didn’t have filling in them. That’s why I recommend that you only spread the filling on about 5 or 6 of the tortillas and make sure the filling is spread all the way to the edges.
Here’s a look at the inside of the tortilla.
Here’s a platter of Veggie Ranch Tortilla Pinwheels. These tasty appetizers are pretty special.
Your friends and company will love these spectacular snacks.
Veggie Ranch Tortilla Pinwheels are really pretty easy to make.
I recommend you refrigerate the filled tortillas for several hours — even overnight — before cutting.
It’s hard to eat only one of these delicious pinwheels!
This close up shows the texture of the tortillas.
Here’s the recipe.
VEGGIE RANCH TORTILLA PINWHEELS
(Recipe adapted from Taste of Home)
2 8-oz. pkgs. cream cheese, softened
1 1-oz. envelope Ranch dressing mix
½ red bell pepper, diced
2.25-oz. can sliced ripe olives, drained
4-oz. can diced green chilies, undrained
1 rib celery, diced
5 green onions, sliced
2-3 tbsp. bacon, broken into small pieces (1 slice bacon, crisp-fried)
6-8 flour tomato basil tortilla wraps
Beat cream cheese with Ranch dressing mix. Stir in bell pepper, olives, chilies, celery, green onions, and bacon pieces. Spread filling onto wraps and roll up tightly. You will need to spread some of the filling on the edges in order to get the tortillas to seal. Refrigerate four to five hours before cutting or overnight. Cut down in 1 ½” slices. Yield: about 32 pinwheels.
NOTE: This really isn’t enough filling for eight tortillas. I would recommend using five or six tortillas instead, and placing the filling all the way to the edges.
Veggie Ranch Tortilla Pinwheels are great for tailgate parties or when you’re having a houseful over to watch football or basketball games on television.
The flavors in Veggie Ranch Tortilla Pinwheels are simply spectacular!
Veggie Ranch Tortilla Pinwheels are also a great lunch snack for your kids. Serve with Chunky Homemade Guacamole and chips.
Even the teenagers raved about how delicious Veggie Ranch Tortilla Pinwheels were.
Would you like a taste?