- 1 pkg. cream cheese, softened
- 1 8 oz. container ranch dip
- 1/2 cup finely chopped broccoli
- 1/2 cup shredded carrot
- 1/4 cup finely chopped red onion
- 6 slices cooked chopped bacon
- 5 8" flour tortillas
In a small bowl with mixer beat cream cheese on medium until smooth. Beat in the dip until blended. Stir in broccoli, carrot, onion and bacon.
Spread evenly onto tortilla to edges. Roll up, wrap tight in plastic wrap. Refrigerate for at least 2 hrs. Cut into slices.