BLT Ranch Pinwheels

By Heather_D

I made this recipe for Jodi's Nebraska Baby Shower and everyone liked it.

Ingredients

• 2 lbs. bacon, cooked and chopped
• 12 oz. cream cheese
• 3/4 cup sour cream
• 1 1/2 packages of Hidden Valley Ranch Dip Mix
• Two and a Half 11 oz. boxes of Cherry Tomatoes, finely diced
• 9 Romaine Lettuce leaves, chopped
• 10 Mission Large Burrito Flour Tortillas

Details

Servings 65
Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

In a medium bowl, mix together the Hidden Valley Ranch Dip Mix, sour cream and cream cheese; refrigerate until ready to use. Place the chopped bacon, diced tomatoes, and chopped lettuce leaves into separate bowls. Place a flour tortilla onto a cutting board and spread the cream cheese mixture over the tortilla, covering the entire surface of the tortilla. Lay the pieces of lettuce onto the cream cheese spread to cover the tortilla; Sprinkle the bacon and tomato pieces over the lettuce. Roll the tortilla tightly and place toothpicks about 2” apart across the length of the roll; Cut the tortilla into 1 1/2” pinwheels. *The ends of each roll will be extra pieces that will not resemble a pinwheel and can be discarded.* Place the pinwheels onto wax paper and store in an airtight container. Refrigerate the pinwheels until you are ready to serve them.