There’s a golden ratio when it comes to making BLTs — you want just the right amounts of bacon, lettuce and tomato so all the flavors shine through in every bite. And these sandwich-inspired roll-ups nail it!MORE+LESS-
container (8 oz) cream cheese spread, softened
teaspoons ranch dip mix (from 1-oz package)
package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
slices bacon, crisply cooked and crumbled
medium plum (Roma) tomatoes, diced (about 1 cup)
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.
Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.