Bacon Roll Food Store

Egg rolls are fried, savory rolls, generally filled with cabbage chopped Chinese roast pork. The wheat flour based wrappers form small bubbles when fried, giving them their signature look

INGREDIENTS
4 boneless skinless chicken breasts
8 oz cream cheese (see notes)
8 slices bacon (see notes)
4 oz frozen spinach thawed and well drained
1 teaspoon lemon zest
1 teaspoon lemon juice
1/2 teaspoon salt
1 teaspoon black pepper

INSTRUCTIONS
Place chicken breasts, one at a time, between two pieces of plastic wrap and use the flat side of a meat mallet to pound them flat.
In a small bowl, combine cream cheese, spinach, lemon zest, lemon juice, salt, and black pepper.
Depending on the size of the chicken breasts, place 3-4 tablespoons of the mixture in the center of each chicken breast, then spread filling out and roll chicken into a bundle, starting with the short end. Leave some space around the outer edges of the chicken so the filling doesn't ooze out.
Wrap two pieces of bacon around each breast and use toothpicks to hold the bacon ends together.

Place into a greased casserole dish and bake at 375 degrees F for 35 minutes, or until a cooking thermometer shows the internal temperature of the chicken to be 163 degrees F (proper cooking temperature for poultry is 165 degrees F, but there will be "carryover cooking" after the dish is removed from the oven.

INGREDIENTS
8 ounces cream cheese, softened

1 1/2 tablespoons Ranch seasoning
1 tablespoon milk
1 1/2 cups finely diced cooked chicken
8 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese
2 green onion, sliced
3 large flour tortillas
INSTRUCTIONS
Place cream cheese, Ranch seasoning and milk in a large bowl.
Use a hand-held mixer to beat it until smooth.
Stir in the chicken and bacon until mixed in evenly.
Stir in cheddar cheese and green onion.

Place tortilas on a microwave-safe plate with a damp paper towel on top. Microwave for 20 seconds. (This will make them more pliable and prevent them from tearing when you roll them up.)
Spread 1/3 of the mixture on each tortilla. Roll them up tightly and wrap in plastic wrap. refrigerate for at least 1 hour.
Slice and serve