These hot and crispy tortilla wraps boast lots of oozing flavor. Your guests will be shocked to find that they’re quick, easy and inexpensive to make.

PICTURE COMING SOON

INGREDIENTS: (per tray, to serve 4)
4 large flour tortillas
1 package cream cheese
1 pouch (or a few tablespoons) of Hidden Valley Ranch Dressing Mix
4 slices bacon
2 tablespoons melted butter

DIRECTIONS:

1. Cook bacon (microwave is fine) until crispy. When cool enough, crumble the bacon to the size of bacon bits. (Yes, you can use bacon bits, but the flavor will not be the same.)
2. Mix cream cheese and dressing mix. Taste it - because you may want less or more mix (keep in mind, it’s salty).
3. Spread cream cheese in layer on entire tortilla just thick enough to cover the tortilla. Sprinkle crumbled bacon atop cream cheese.
4. Roll the tortillas tightly, making sure the last roll seals the tortilla. If it does not you can use a dab more cheese, some butter, or beaten egg white.
5. Use a brush (a new, clean paint brush will do the trick) to brush melted butter on the top and bottom of the roll.
6. Set rolls on ungreased, non-coated pan and bake at 325 degrees until golden brown (about 10-15 minutes).
7. Remove from oven and transfer to board to slice into bite-size pieces.

NOTE: Do NOT overcook - the cream cheese should stay inside the roll. If it starts oozing out, you’ve baked it too long. If the tops are not golden brown within 10-15 minutes, consider toasting the tops (or broiling) to get that color.

Recipe © Pamela Hazelton

Posted Sunday, December 31st, 2006 at 2:10 pm EST
Read more in Recipes

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