Ingredients
1/2
cup mayonnaise or salad dressing
1
package (3 oz) cream cheese, softened
2
tablespoons Old El Paso™ Thick ’n Chunky salsa
1
teaspoon Dijon mustard
6
slices bacon, cooked, crumbled
3
spinach-flavor, tomato-flavor or plain flour tortillas (8 to 10 inch)
3
roma (plum) tomatoes, seeded, chopped (1 cup)
1 1/2
cups shredded romaine lettuce
Preparation
In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.
