Ranch Chicken Salad Pinwheels

Shredded Chicken Breast with
fresh chopped vegetables, cream
cheese all mixed with ranch seasoning

Well, hey there everybody. Welcome in the kitchen with Tally Fay. How y’all doing out there today? Everybody doing good. Feeling happy and blessed. I know I am y’all cuz it’s a beautiful day here in all of Texas. We got a lot of things going on around here. Lots of prayers lifted up today for family members and all y’all. And uh so you know, let’s just keep everybody in our prayers and uh we will just give it to God. All right, y’all. That’s how you how you make it through that day and you give it to him and rest on it. Right. Okay. That’s what we’re doing around here. We going to get in here and make these things. Y’all got two little uh pinwheel recipes I want to make. You got to have pinw wheels for the holidays, right? I mean, they’re good to have any time either, but you got to have pin wheels of some kind. So, I’m going to do this first video video I’m going to Man, that’s a tongue twister. This first video I’m going to do is a little ranch chicken salad one that we’re going to do for our pin wheels. So, uh I’m going to do this savor one and then the next video I’ll do a sweet one, y’all. So, let’s do this one first. This is, like I said, it’s the ranch and chicken salad type uh deal going on them. That’s what we’re going to stir up. Look at here what I got going on. Okay. I just grabbed me up some stuff. You know, pin wheels are like the salads for the pin wheels are just like potato salad and pasta salad and you know, all them kind of salads you like to mix up. You just put in there what you want. Right. So, this one right now, I’ve got me a 8 oz block of uh cream cheese that I’ll let sit here and get kind of soft little bit. Going to stir it up. Try to get it a little bit creamy there. Okay, now let’s put some stuff in here. Let me move this over here. I’ll put it right there. All right, the first thing I’m going to do, I got me one green onion here. Now, I just pulled out kind of one of each of these things. Uh, and I’ll find out if I want more in there or not. But I’m going to take that. I’ve got me little old chunk of celery here. Let’s take this celery. Actually, I don’t know if I want to cut it up in that chopper. I’m going to go ahead and do it like this, y’all. Cuz I kind of like the little bites of celery in a chicken salad. I always have. Now, that’s up to you if you even want it in there, right? But I’m going to cut it up little like this. Easy peasy. One little old thing of it. I’m cutting it up a little, but not as little as it would be if I was doing it in my chopper hopper thingamajiki. Right. So, I’m going to go ahead and just toss that. But I know y’all can’t see the bowl right there, but I’m going to go ahead and toss it in my bowl. That was, you know, a little over half of a a rib of celery. Okay, I got me some of this pretty sweet red bell pepper here. Let’s just cut off one little section of it there. Okay. Oh, it smells so good. I love that smell. Okay, I’m going to put that in there. Now, let’s chop this together. Our green onion and our little red bell pepper. If I get too much in here, it chops it up too much. So, let’s just do that real quick. Perfect. Perfect. Get my blade out of here. I love this little hand pull one, y’all. I love all my chopper hoppers, but this little hand pull one is amazing for stuff like this right here. You put it in there, pull it a couple times, and you got it. I mean, it just And it’s little, you know, you don’t have a big old a bigger thing to have to clean up with it. Anyway, I just really love that little hand pull one. Okay, there’s that. What else am I on? Okay, my black olives. I got me some black olives over here. Now, I always buy the whole black olives, y’all, so that I can do different things with them. But now, you know, for the holidays, if you’re in a hurry and you’re want to make these different things that cost for the uh diced ones, you know, you can buy the little old cans of them. Look at that. I I don’t know. No measuring. Ain’t no measuring on it. [Music] That may be too much. Let me see. I always say that and I go and do it anyway, don’t I y’all? That’s hilarious. And it probably is too much, but or unnecessarily too much. Not that it’s going to mess up the taste by any means. Okay, I’ve got me some fresh parsley here. We’re going to get us some of this fresh parsley and the fresh dill. This is ready to use. I’m just going to take it, y’all, and just I got me a handful of it right here. Just like this. Right. Get my little herb scissors. I think I’m going to want more dill, but we’ll see once I get it all cut up in there. That may be sufficient. Take my little herb scissors, cut it up in there. Panels are so easy, right? and they’re, you know, they’re just something good for you to have on the side for people just to walk by and grab cuz people are always wanting to do that when they’re waiting on the meal to be done or something to add to their plate or any of that, right? I ain’t even asking y’all. I’m just or questioning myself. I’m just going to go ahead and put more deal in here just because y’all know I’m a deal girl. I’m a deal girl and I’m a spicy girl. But I’m actually not going to put any jalapenos in this one. Not today. It’ll be herby. Be all herby like. Okay, let’s stir that up and see what it looks like. [Music] Okay, got it mixed up there like that right now. Now, I’ve got me one of the 10 oz cans, y’all, of the chicken breast in the water. Now, I’ve had it sitting here draining in this bowl just in case I want me a little bit of that chicken water in there to uh thin this out if I need to. So, I don’t know if I’m going to or not, but I decided not to toss it away first thing off the bat, right? But I love this chicken breast cuz it shreds with you. You can shred it with your fingers like that. That canned chicken breast like that just shreds beautiful for these salads, y’all. I love it for that. So, a 10 oz can of it’s going in here. And you can just shred it up with your fingers like that. Just like that. Beautiful. Okay, now let me get that off my hands. All right. Now, we want some of this ranch powder. Now, I’m not going to put I don’t think Y’all going to laugh at me if I do, ain’t you? if I go ahead and put the whole pack in there. I don’t think I am, though, because it might be too salty. That’s the only reason. But what I’m going to do is just let me just eyeball it a little bit. We’ll say about half of this packet to start with. You can’t take it out, right? You can always add more, but you can’t take it out. Now, [Music] get it mixed up good in there. Oh, it’s pretty. I like the way it looks. Move that thing off of there. There it is. Okay, let me see. Okay, I had to work on my camera a minute. Always something tally videoing, ain’t it, y’all. All right, let’s look at this. See, I think that I want this a little more creamy than that. Now, now I saved my juice, right? However, I think I’m going to get me like a little mayonnaise and put in there. I think that’ll work. Now, I’m putting real mayonnaise in it, y’all. Let’s try just a little old dab there. Just enough to make it give it a little bit more spreadable consistency like I’m wanting. Then we’ll taste of it and see if we need to add any other something something to it. Okay, there we go. Let’s see. See what we got here. Just a little bite of ever something something in there if we can. Right. It’s delicious just like it is, but I want some more ranchy in it. Yep. I need a little bit more in there, y’all. See what that does. I bet that’ll make it just right. Give us that good ranch flavor we’re looking for. Y’all see it? Not real good. Can you? Okay. Now think about it too that you know the longer it sits the more that uh flavor will come out in it as well. There we go y’all. That nailed it right there. Is that loud in the camera? Oh my goodness. All right, let me get uh re situated here and we’re going to spread it out on our tortillas. Okay, good enough. Now, I’ve got my big the big burrito size uh flour tortillas. Right now, I have had to use my other little ones and they work just fine, y’all. If you don’t have the big burrito ones and you’ve got the other ones on hand, you can use them. Guarantee you you can. I’m gonna set them over here out of my way. But the big ones just work better for you if you have the uh option on them. And see, I had about that much of that little ranch packet left in there. So, I’ll toss that in something easily. Won’t be no thing. Okay. You’re just going to take it just like you always do. Spread it out on there. Try to make you a even layer. If you get them too full, you know, it just it makes too big of big of one. But you do want to spread it out to the right to the edge of it. like just leave just a little rim there for squishies. But, you know, that’s up to you how full you want to how thick you want to make it like that and everything. But by the time you roll it up, there’s a lot in there is why you really don’t want to make it, you know, a thick spread on there. Okay, that ought to work. Close enough. Just take them and try to roll them. Roll them tightly. If you roll them from the inside out, it helps it squish it, you know, out to the ends better. And then that little end down here where you have the hollow part where it didn’t come all the way out, that’s where you get to slice that off and eat it. That’s how that works. Let me get my little knife here. Okay. Where’s it at? Right there. Right about there. Yep. So, see I’ve got it’s right up to it. There we go. There is our pin wheelel log. I’m going to put them in a zip gallon Ziploc baggie. I’m going to do all of them up just like this. Put them in a gallon Ziploc baggie and put them in the fridge and let them sit there until that is chilled and tightened up. That cream cheese will tighten up in there and then we can slice them and make the perfect little ranch chicken salad, ranchy chicken salad, dilly everything pinw wheels. It’s good, y’all. So, you make yours. Make what kind you want, but make a savory one and a sweet one. It’s fun to offer uh different things of them on the platter. So, the next video coming up, I’m going to do it here in just a minute. I’m going to make the sweet ones. Okay. I got to get these done. Get them in the fridge. Let them be tightening up and we’ll move on to the sweet ones, y’all. But there’s our first round of the pin wheels. All righty. I think that these chicken salad pin wheels have been in here long enough. I just had them in this bag. Right. I’m just going to get one roll of them out here. That’s not the one. I want to get one that’s a better looking roll there. Okay, see now they should be all tightened up and everything. Just get them and you cut them however you know, however thick you like to cut them. You want them thick enough where they get a good bite of it, but not so thick that you know you can’t make them stretch out. But oh yeah, I can tell the way they’re slicing that they’re going to do good like that. They’re tightened up. Look at that. Look how pretty that looks. Just take them. And of course, I’ll have them all on a big platter, you know, but you just want to do them like yay. So, take them up on a cuteness little platter and you have them just like that, ready to bite into. Right, let’s get us a bite of one now that they’re chilled. I love chicken salad of any kind, y’all. [Music] Yummy. M. It is. It’s so much better after it’s chilled and the flavors have had time to come together, y’all. M m I can eat these things like a meal just sit there eating them. People will love these, y’all. They’re a perfect They got the right kind of stuff in them. I believe that pretty much anybody would absolutely love. And uh so easy. Pin wheels. It’s pin wheels. Okay, these are, you know, a ranch chicken salad. A ranch chicken salad one. That’s what they are. So, we’re going to put get these and slice them up. And then we’ll get the uh on the next video coming up behind this one. We’ll get the little sweet ones out and uh slice them and try them. It’s been a pin wheelel day. Uh-oh. It’s been a pin wheel day, y’all. In a tally faith fumble. I love y’all. Y’all make them. There they are. Pretty as a speckled pup and delicious. Y’all have a wonderful, wonderful evening. And uh uh put these on your menu for something special on the side for your holiday tray. I love you. Uh y’all, lift each other up. Stay blessed. Eat well. And I’ll see you next time in the kitchen with Tally Fay.