Step 1: Make the Ranchy Cream Cheese
In a small bowl, stir together the cream cheese and ranch dressing (or seasoning). Mix until it’s creamy, dreamy, and spreadable. Taste it — if you want it punchier, add a sprinkle of garlic powder or even a few dashes of hot sauce.
Step 2: Cook and Chop the Bacon
Fry or bake your bacon until it’s golden and crispy. Once it’s cool, chop it into little crunchy bits. Pro tip: don’t skimp on the bacon — it’s the VIP here.
Step 3: Build the Pinwheels
Lay out your tortillas on a clean surface. Spread a thin, even layer of the cream cheese mix all the way to the edges — that’s what keeps everything sealed. Sprinkle with lettuce, tomato, and bacon bits. Add a pinch of salt and pepper over each one.
Step 4: Roll Them Tight
Starting at one end, roll each tortilla up as tightly as you can without squishing the filling. You want a nice firm spiral. Wrap each roll in plastic wrap and pop it in the fridge for 30 minutes (or up to overnight). This helps them stay together when you slice.
Step 5: Slice and Serve
When you’re ready to serve, use a sharp knife to trim off the ends and slice each roll into 1-inch rounds. Arrange on a platter and serve cold or at room temp.