Ranch Roll Ups with Cream Cheese | Creamy

Instructions:

1. Combine the 450g softened cream cheese, 60ml sour cream, ranch seasoning, and garlic powder in a bowl. Use a hand mixer until the mixture is velvety and smooth.
2. Add the 200g chopped chicken, 115g cheddar, 110g bacon, green onions, and dried pimientos. Note: Use a spatula to fold gently so you don't break up the bacon crumbles.
3. Place your tortillas in the microwave for 10 to 15 seconds. Watch for them to become pliable and soft to prevent cracking during the rolling process.
4. Place about 0.75 cup of the mixture onto a tortilla. Spread it in an even layer, leaving about a 1cm border at the very top edge.
5. Starting from the bottom, roll the tortilla up as tightly as possible. Note: Apply gentle pressure as you go to push out any air pockets.
6. Ensure the seam is on the bottom. Wrap each log tightly in plastic wrap, twisting the ends like a candy wrapper to maintain pressure.
7. Place the logs in the refrigerator for at least 30 minutes. Wait until the logs feel firm to the touch before attempting to slice.
8. Remove the plastic. Using a serrated knife, trim the uneven ends (the cook's snack) and then cut the log into 2cm thick slices.
9. Place the spirals cut side up on a platter. Look for the vibrant pimiento red and green onion colors to pop against the white filling.