Bacon, Green Onion and Cream Cheese Tortilla Roll-Ups

My family enjoys wraps of all kinds for both lunch and dinner, so I decided to do a take on that. Then I thought about an appetizer that I have created several times for gatherings in the past but wanted to add some special to it…. bacon.

Elevate Your Appetizer Game

This Bacon, Spinach, Green Onion, and Cream Cheese Tortilla Roll-Ups recipe was perfected (after many taste tests) and I truly feel that I have created something that offers a fun and easy appetizer. I mean, who doesn’t love bite-sized nuggets of bacon, spinach, green onion, and cream cheese?

This appetizer isn’t just delicious; it’s a testament to culinary craftsmanship. The balance of flavors is unmatched, making it an excellent choice for impressing your guests at parties, potlucks, game days, and gatherings. These roll-ups aren’t just a snack – they’re an experience. A single bite offers a symphony of flavors that dance on your taste buds, leaving a lasting impression.

Ingredients for Cream Cheese Tortilla Roll-Ups

Tortillas: Your choice of tortillas sets the stage. Traditional flour tortillas work perfectly, but you can opt for whole wheat or spinach-infused ones for a healthy twist.

Bacon: Crispy bacon, with its smoky allure, is the star of this show.

Spinach: Fresh spinach brings a vibrant color and a refreshing taste to each bite.

Green Onions: The mild and slightly pungent flavor of green onions plays a supporting role that complements the other ingredients exquisitely.

Cream Cheese: Rich and creamy, cream cheese acts as the conductor, skillfully binding all the flavors together.

Instructions for Ingredients for Cream Cheese Tortilla Roll-Ups

1. Mix the chopped green onions, crumbled bacon, torn spinach, cream cheese, and ranch dressing mix in a large bowl. I like to use my stand mixer, but you can hand mix as well.

 2. Mix until well blended.

3. Heat tortillas in the microwave for about 20 seconds or so. You do not want the tortillas to be hot, just warm enough that they are pliable. Lay tortillas flat, scoop filling, and place in the middle of the tortilla.

4. Spread out the filling using a butter knife or rubber spatula, making one even layer. It will not be entirely perfect!

5. Roll tortilla as tightly as possible until it is completely rolled up.

6. After all 4 tortillas are rolled, wrap in plastic wrap and refrigerate overnight. This will make cutting the tortillas much cleaner and easier.

7. The next day, remove tortillas from the plastic wrap and place tortillas on a cutting board. Slice 1/2 inch pieces with a sharp knife. You can also use a serrated bread knife. The ends are usually not salvageable, so I just eat those and slice the rest. 🙂

8. Serve and enjoy!

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Bacon, Spinach and Green Onion Cream Cheese Tortilla Roll-Ups

A bite-sized tortilla pinwheel roll-up full of bacon, spinach, green onion and cream cheese.

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Ingredients

  

1x2x3x

• ▢ 1 package, 8 oz of cream cheese, softened
• ▢ 6 strips of bacon, cooked and crumbled
• ▢ 6-8 green onion stalks, chopped
• ▢ one handful of baby spinach, torn in pieces
• ▢ 1/2 packet of ranch dressing dry mix
• ▢ 4 8- inch flour tortillas, warmed

Instructions

• Mix the chopped green onions, crumbled bacon, torn spinach, cream cheese and ranch dressing mix in a large bowl. I like to use my stand mixer, but you can hand mix as well.
• Mix until well blended.
• Heat tortillas in microwave for about 20 seconds or so. You do not want the tortillas to be hot, just warm enough that they are pliable. Lay tortillas flat, scoop filling and place in the middle of the tortilla.
• Spread out the filling using a butter knife or rubber spatula, making one even layer. It will not be entirely perfect!
• Roll tortilla as tightly as possible until it is completely rolled up.
• After all 4 tortillas are rolled, cover in plastic wrap and refrigerate overnight. This will make cutting the tortillas much cleaner and easier.
• The next day, remove tortillas from the plastic wrap and place tortillas on a cutting board. Slice 1/2 inch pieces with a sharp knife. The ends are usually not salvageable, so I just eat those and slice the rest. 🙂

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