WHAT YOU NEED
// 1 – 8 oz package cream cheese
// 12 slices bacon, cooked and crumbled
// 4 cups cooked, shredded chicken
// 1 packet dry Ranch Dressing mix
// 2 cups shredded cheese
// 3-4 TBSP green onion
// 20 flour tortillas (YES, I know this seems like a lot, and you can totally half if you want, but I ate these things for like a week for lunch and didn’t get tired of it)
// 1 cup fresh or thawed frozen spinach, chopped
WHAT YOU DO
// Preheat oven to 425 degrees.
// Cover cookie sheet with foil and spray lightly with cooking spray
// Mix together cream cheese, bacon, chicken, shredded cheese and green onions
// Add in about 1/2 of the ranch dressing mix – more if you feel like it and really like ranch (you really should)
// Spoon 2-3 TBSP of the chicken mixture onto each flour tortilla and roll it up tightly.
// Place seam-side down on the cookie sheet. Repeat until all of the mixture is used.
// Once they’re all rolled, spray the top with cooking spray and a light sprinkle of salt.
// Bake for 15-20 minutes or until edges and tops are golden brown.
// Let cool and serve with ranch, sour cream or salsa.
This is super easy and something we do all the time with leftover chicken that we’ve cooked for the week – plus you can sneak in some vegetables with the spinach, so you don’t feel too bad about the bacon and cheese.