Thursday, November 19, 2009

BLT Roll-Ups

I had some flour tortillas from this enchilada recipe that I recently made, and I didn’t want to let them go to waste. I’ve had this recipe bookmarked for some time, and I try to vary up my DB’s lunches so he isn’t eating sandwiches daily. This was a perfect lunch since it included bacon (his favorite) along with some crunchy and healthy lettuce and chopped tomatoes. He also loves Ranch dressing, so I did make some homemade Ranch dressing for him to dip these roll-ups in. The key to making these roll-ups is to not pack them too full or you a) won’t be able to roll the tortilla, and b) the delicious filling inside will come out the ends. A great and easy lunch that can also be served as an appetizer!

(3) 8- or 9-inch flour tortillas
3 oz. cream cheese, softened
1-2 Tbsp Ranch dressing
6 pieces bacon, cooked and crumbled
1/2 cup shredded lettuce
1 large tomato, diced
Ranch dressing for dipping, if desired

1. Lay all three tortillas out flat on a work surface.
2. Combine the cream cheese and 1-2 Tbsp Ranch dressing in a small bowl and mix until smooth.

3. Divide between the tortillas and spread in a thin, even layer over each.
4. Sprinkle a third of the bacon, lettuce and tomato over each tortilla. Don't overfill these!

5. Starting at one edge, roll each tortilla up tightly into a spiral shaped log.

6. Slice each log into 1-inch sections, and serve with Ranch dressing for dipping, if desired.

Source: Originally found on Chomping the Big Apple, as seen on Annie’s Eats


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