My mom used to make these delicious wraps for all of the kids and grandkids on summer days at the lake. Nowadays, we love to pack them along for picnics and days in the park.
—SHELLY BURKS BRIGHTON, MO
START TO FINISH: 15 MIN. • MAKES: 8 SERVINGS
16 ready-to-serve fully cooked bacon strips, warmed if desired
8 flour tortillas (8 inches), room temperature
4 cups chopped lettuce
2 cups chopped tomatoes (3 small tomatoes)
2 cups shredded cheddar cheese
1/2 cup ranch salad dressing
Place two of the bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold the bottom and sides of the tortilla over the filling and roll up.
TO MAKE AHEAD Assemble wraps without heating bacon; wrap in plastic wrap and store in the refrigerator for up to 2 days.