Chicken Bacon Ranch Rolls (Print Version)

# Ingredients:

01 - 1 cup shredded chicken, cooked beforehand.
02 - 16 oz of softened cream cheese.
03 - 1/4 cup chopped fresh parsley leaves.
04 - 2 tablespoons of ranch-flavored dry mix.
05 - Salt and black pepper to your liking.
06 - 2.5 oz of crispy bacon crumbles.
07 - 6 large 10-inch flour wraps.
08 - 1 cup of cheddar cheese, grated.

# Instructions:

01 - Stir together cream cheese, ranch mix, chicken, bacon, parsley, and some salt and pepper in a bowl.
02 - Spread the mixture over each tortilla evenly, then roll them up tightly.
03 - Cover each roll completely in plastic wrap, making sure the ends are twisted shut.
04 - Pop the rolls into the fridge for a minimum of 4 hours to firm up.
05 - Slice rolls into thin rounds, about 1/2 to 3/4 inch each, using a serrated blade.

# Notes:

01 - Store in the fridge for up to 24 hours before serving.
02 - Canned chicken or rotisserie chicken work fine.
03 - Try serving warm if you'd prefer!

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