Start by shredding your cooked chicken into bite-sized pieces and place it in a mixing bowl. Add cream cheese, ranch dressing, and seasonings like paprika and garlic powder. Use a spatula to blend everything until smooth and creamy.

Take a tortilla wrap and lay it flat on a clean surface. Spread a generous layer of your chicken filling evenly across the tortilla, leaving a small border at the edges.

Beginning at one edge, carefully roll the tortilla away from you, keeping it tight. Once fully rolled, give the ends a gentle squeeze to seal.

Using a sharp knife, slice the rolled tortilla into bite-sized pieces, approximately 1-inch thick.

If you prefer a warm texture, preheat your oven to 375°F. Arrange the pinwheels on a baking sheet lined with parchment paper and bake for 10-12 minutes.

Once they’re ready, remove the pinwheels from the oven and let them cool before serving with your favorite dipping sauces.