Yummy pinwheels filled with creamy and zesty ranch and bacon filling.
2 flour tortillas
4 ounces (1/2 block) softened cream cheese
1/2 cup chopped green onion
1/3 cup bacon bits
1/2 cup shredded cheddar cheese
2 tablespoons dry Ranch seasoning
Beat softened cream cheese.
Add in the rest of the ingredients and combine thoroughly.
Divide and spread the mixture between the two tortillas.
Roll the tortillas tightly and refrigerate for an hour.
Slice into pinwheels and keep stored in the fridge for up to a week.