Chicken Bacon Ranch Smash Skewers
These crispy Chicken Bacon Ranch Smash Skewers are made with ranch-seasoned ground chicken, smoky bacon, melted cheddar, and flour tortillas. The tortillas are rolled into pinwheels, threaded onto skewers, and baked until golden for an easy dinner or game-day appetizer.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINUTES
- Total Time: 30 minutes
- Yield: 4-6 SERVINGS 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pound ground chicken
- 1 tablespoon dry ranch seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 4 large flour tortillas
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ¼ cup thinly sliced green onions
- ¼ cup ranch dressing, plus more for serving
- Cooking spray
- Wooden or metal skewers
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper. If using wooden skewers, soak them in water for at least 20 minutes.
- Add the ground chicken, dry ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt to a medium bowl. Mix gently until combined.
- Lay the flour tortillas on a clean work surface. Divide the chicken mixture evenly between the tortillas.
- Use clean hands or an offset spatula to spread the ground chicken into a very thin, even layer over each tortilla, taking it almost to the edges.
- Sprinkle the shredded cheddar, cooked bacon, and sliced green onions evenly over the ground chicken. Drizzle lightly with ranch dressing, being careful not to add too much.
- Roll each tortilla tightly into a log. Place the rolls seam-side down. If they feel too soft to slice, refrigerate them for 10 minutes.
- Using a sharp serrated knife, slice each roll into pinwheels approximately 1–1¼ inches thick.
- Carefully thread the pinwheels onto the prepared skewers, leaving a small amount of space between each one.
- Arrange the skewers on the prepared baking sheet. Lightly spray the outside of the tortillas with cooking spray.
- Bake for 18–22 minutes, carefully turning the skewers halfway through cooking.
- Check the ground chicken in the center of the thickest pinwheel with an instant-read thermometer. It must reach an internal temperature of 165°F.
- Let the skewers rest for 3–5 minutes. Garnish with additional bacon and green onions, then serve with ranch dressing.
Notes
- Spread the ground chicken very thinly so it cooks evenly.
- Fully cook and crumble the bacon before adding it to the tortillas.
- Avoid using too much ranch dressing inside the rolls because excess moisture can make the tortillas soggy.
- Chilling the rolls is optional but makes them easier to slice.
- Use a gentle sawing motion with a serrated knife to keep the pinwheels intact.
- Turn the skewers carefully during baking.
- Ground chicken must reach 165°F before serving.
- Cheddar, Colby Jack, Monterey Jack, or pepper jack cheese can be used.
- Baking time may vary depending on the thickness of the pinwheels.