Ingredients
Scale
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch dressing mix
- 1/2 cup mayonnaise
- 8-10 strips bacon, cooked and crumbled
- 1/2 cup green onions, finely chopped
- 4 large flour tortillas (10-inch)
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Cook 8-10 strips of bacon until crispy, then drain on paper towels and crumble into small pieces. Set aside to cool completely.
- In a medium mixing bowl, combine 8 oz softened cream cheese, 1 packet ranch dressing mix, and 1/2 cup mayonnaise. Mix until smooth and well combined.
- Fold in the crumbled bacon and 1/2 cup finely chopped green onions. If using shredded cheddar cheese, add it now. Mix gently to distribute evenly.
- Lay one flour tortilla flat on a clean surface. Spread about 1/4 of the cream cheese mixture evenly across the entire surface, leaving a small border around the edges.
- Starting from one end, roll the tortilla tightly but gently. Don’t roll so tight that the filling squeezes out the sides.
- Wrap the rolled tortilla individually in plastic wrap.
- Repeat steps 4-6 with the remaining 3 tortillas and filling.
- Refrigerate the wrapped rolls for at least 2 hours or overnight.
- When ready to serve, unwrap the rolls and use a sharp knife to slice into 1/2-inch rounds. Wipe the knife clean between cuts for the cleanest slices.
- Arrange on a serving platter and serve immediately.
- Prep Time: 15 minutes
- Chill Time: 2 hours
