BLT Roll-Ups

Ingredients

1

container (8 oz) cream cheese spread, softened

4

teaspoons ranch dip mix (from 1-oz package)

1

package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)

8

slices bacon, crisply cooked and crumbled

2

medium plum (Roma) tomatoes, diced (about 1 cup)

2

cups shredded lettuce

Steps

• 1

  In small bowl, mix cream cheese spread and ranch dip mix. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with bacon, tomatoes and lettuce.
• 2

  Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
• 3

  To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.