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 | HOW TO MAKE
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.
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NOTES
An 8 oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
Tightly rolling is the key to great looking, easy to slice roll ups.
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