- 12 ounces cream cheese softened
- 1 cup sour cream
- 1 package dry ranch mix
- 5 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 ½ cups cooked and shredded chicken breast
- 1/4 cup hot sauce
- 6 large tortilla shells
In a large mixing bowl, stir together cream cheese, sour cream, and dry ranch mix until well combined. Stir in bacon, cheddar cheese, shredded chicken, and hot sauce.
Divide cream cheese mixture between the tortilla shells and spread out evenly.
Roll each shell up tightly and refrigerate for 1 hour, up to 24 hours.
Slice the tortillas into 1-inch pieces. Serve!