Mix filling:
In a medium bowl, mix the softened cream cheese with ranch seasoning until smooth.
Add mix-ins:
Fold in shredded cheddar, crumbled bacon, and green onions (if using).
Spread on tortillas:
Lay out tortillas and evenly spread the mixture to the edges.
Roll and wrap:
Roll each tortilla tightly and wrap individually in plastic wrap.
Chill:
Refrigerate the wrapped rolls for at least 1 hour to firm up.
Slice and serve:
Unwrap, cut into 1-inch slices with a sharp serrated knife, and arrange on a serving platter. Serve cold.
Notes
Add heat with hot sauce or diced jalapeños.
Substitute romaine lettuce leaves for a low-carb version.
Include diced bell peppers, carrots, or spinach for added flavor.
Let the cream cheese mixture sit 10 minutes before spreading to enhance taste.
Use a sharp serrated knife for clean slices.
Tools You’ll Need
Medium mixing bowl
Plastic wrap
Serrated knife
Nutrition Facts (Per Serving)
Approximate values — not medical advice.
Calories: 150
Total Fat: 11 g
Total Carbohydrate: 12 g
Protein: 5 g
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