From the kitchen of Joyce Lohman. Tortillas are spread with
a cream cheese & ranch sour cream mixture, then topped
with chopped veggies & bacon, rolled up & sliced.
In a small bowl, with an electric mixer, beat on med speed:
1 pkg. (3oz.) cream cheese, softened
Beat until smooth.
1 (8 oz) container ranch sour cream dip
1/2 c finely chopped broccoli
1/2 c shredded carrot
1/4 c finely chopped red onion
4 slices precooked bacon, chopped
5 8" flour tortillas for burritos
Spread mixture evenly onto each tortilla to edges.
Roll up each tightly and place individually in plastic wrap.
Refrigerate at least 2 hours or up to 8 hrs before serving.
Cut each roll into 8 pieces.
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