Categories: Sandwiches/Wraps
Ingredients
- 1 (8 oz) package of cream cheese, softened
- 1 cup of sour cream
- 1 package of dry Ranch seasoning mix
- 1 cup of salsa or taco sauce (the less chunky, the better)
- 11/2 cups shredded cheddar cheese
- 8 pieces of bacon, crisped up and crumbled
- 10 burrito-sized flour tortillas (the larger ones, not the small taco ones)
Directions
-
In a mixing bowl, combine your cream cheese, sour cream, Ranch mix, salsa and cheddar together with a spoon. Next, you are going to spread this mixture across your tortilla and then sprinkle some crispy bacon down across the center. Roll up each tortilla bottom to top and place it on a cookie sheet seem side down. Repeat with your remaining tortillas (do not put too much filling on each one or they won’t roll up tight). Once you’re finished rolling up your tortillas, place your cookie sheet in the fridge for 30 minutes (to over night) or the freezer for about 10 minutes. After that, remove from fridge/freezer and slice the tortillas into pinwheels. Serve immediately or keep chilled in the fridge.