BLT Roll-Ups

BLT Roll-Ups

There’s a golden ratio when it comes to making BLTs — you want just the right amounts of bacon, lettuce and tomato so all the flavors shine through in every bite. And these sandwich-inspired roll-ups nail it!
Prep 20 Minutes
Total 2 Hours 20 Minutes
Servings 32

Ingredient List

  • 1 container (8 oz) cream cheese spread, softened
  • 4 teaspoons ranch dip mix (from 1-oz package)
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
  • 8 slices bacon, crisply cooked and crumbled
  • 2 medium plum (Roma) tomatoes, diced (about 1 cup)
  • 2 cups shredded lettuce
Recipe Continues Below


  1. In small bowl, mix cream cheese spread and ranch dip mix. Divide mixture among tortillas, spreading evenly over tortillas, leaving 1/2-inch border. Top half of each tortilla with bacon, tomatoes and lettuce.
  2. Starting from side with toppings, roll up very tightly. Wrap with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
  3. To serve, cut 1 inch from end of each roll, and discard. Cut each roll into 4 (1 1/2-inch) slices.

Expert Tips

  • An 8-oz block of cream cheese can be used instead of cream cheese spread. Soften cream cheese as directed on package.
  • Tightly rolling is the key to great looking, easy-to-slice roll-ups.


1 Serving Calories 70 (Calories from Fat 35); Total Fat 3.5g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 10mg; Sodium 200mg; Total Carbohydrate 6g (Dietary Fiber 0g, Sugars 0g); Protein 2g
% Daily Value: Vitamin A  2%; Vitamin C 0%; Calcium 4%; Iron  0%;
Exchanges: 1/2 Other Carbohydrate, 1/2 Fat
Carbohydrate Choice: 0.5

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