When I served these at a party, people kept grabbing seconds and thirds

As soon as I served these pinwheels, they disappeared faster than I could keep up. The combination of flavors was simply irresistible, and everyone kept coming back for seconds (and thirds!). My friends were raving about the recipe all night and begged me to share it with them. Since then, this appetizer has become a staple at all of our gatherings, and I'm constantly getting requests to make it again.

Ingredients:

- 2 cups cooked chicken, shredded (you can use leftover rotisserie chicken)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- 1-2 tablespoon of ranch seasoning mix
- 1 tablespoon of milk
- 4 large tortillas, preferably flavored (such as spinach or sun-dried tomato)

Instructions:

1. In a large mixing bowl, combine the shredded chicken, cream cheese, cheddar cheese, bacon, milk, and ranch seasoning. Mix well until all the ingredients are evenly incorporated.

2. Lay out the tortillas on a flat surface and divide the chicken mixture equally among them. Spread the mixture evenly over each tortilla, leaving a small border around the edges.

3. Roll up each tortilla tightly, like a jellyroll, starting from one end. Make sure the filling is secure and tightly packed. Repeat with the remaining tortillas.

4. Cover the rolled tortillas with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow them to firm up.

5. When ready to serve, remove the tortilla rolls from the refrigerator and slice them into ½-inch thick pinwheels.