30slicesAmerican cheeseor colby jack, provolone, and cheddar
2lbssliced turkeyor ham
3beefsteak tomatoesoptional. or better boy tomatoes, sliced with a madeleine at 1/16th thickness
1headbuttercrunch lettuceor kale
Cook the bacon if you are not starting with pre-cooked bacon. Chop the bacon into fine bacon bits.
Using an electric hand mixer, beat the cream cheese. Add in the mayonnaise and ranch seasoning. Mix to combine. Add the chopped bacon and mix using a rubber spatula.
Lay out the 10 tortillas and start to assemble. Spread the cream cheese mixture evenly onto the tortillas, dividing evenly between the 10 of them.
Lay three slices of cheese in a line on top of the cream cheese in the center of the tortilla. On top of the cheese cover the tortilla with deli meat of your choice. Leave a bit of open room at the top of the tortilla as everything shifts when you start to roll.
Add the tomato and fresh lettuce in the same fashion as the cheese.
Roll from the bottom up, tightly.
Place in a casserole dish or wrap with plastic wrap and store in the refrigerator seam side down, until you are ready to slice.
Each roll is to be sliced about 1 inch in thickness and can make 7-8 pinwheels from one tortilla roll. Secure with toothpicks if needed and for easy dipping.
Chop the bacon as small as you can since it will be spread onto the tortillas in a thin layer.
The use of tomatoes can/will make these soggy. You can omit them, or simply make these fresh. Allowing the pinwheels to set in the fridge for a few hours prior to serving helps the pinwheels seal on the ends and makes for a great make-ahead appetizer, however, if you use tomato in the wrap, the longer it sits, the more juice comes out and will make the tortilla soggy on the ends.