1 (8 oz.) container ranch dip
1/2 c. finely chopped broccoli
1/2 c. shredded carrot
1/4 c. finely chopped red onion
6 slices cooked bacon, chopped
5 small-medium tortilla shells
Beat cream cheese and ranch dip until smooth. Stir in broccoli, carrot, onion, and bacon. Spread mixture evenly onto each tortilla to edges. Roll up each tortilla and tightly wrap in plastic wrap. Refrigerate at least 2 hours and cut each roll into 8 peices before serving.
I thought this would be a fun appetizer for the 4th of July or New Years!