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BLT Roll-Ups

Prep 20 min
Total 2 hr 20 min
Servings 32

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-

By Tablespoon Kitchens

June 15, 2017

Make with

Pillsbury Grands! Biscuits

Ingredients

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)

cups shredded lettuce

Steps

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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.

Expert Tips

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.