Easy Spinach-Bacon Tortilla Roll-Ups

READY IN: 6hrs 7mins
SERVES: 28-30




  • Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
  • When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
  • Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
  • Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side).
  • Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
  • Roll up tightly enclosing the filling.
  • Wrap the roll in plastic wrap.
  • Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
  • Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
  • Set oven to 400 degrees.
  • Remove the plastic wrap, then slice off the uneven ends or the rolls.
  • Slice the rolls crosswise on a slight diagonal into about 3/4-inch thick (at this point you can freeze the slices to bake at a later time).
  • Arrange on a large baking sheet.
  • Bake until heated through (about 7 minutes).