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Spinach and Bacon Wraps


  • 4 slices bacon
  • 2 lb. spinach, stems removed, torn into bite-size pieces
  • 8 oz. shredded carrots
  • 1/2 cup pitted quartered ripe olives, drained
  • 4 oz. thinly sliced mushrooms
  • 6 scallions, minced
  • 3/4 cup Creamy Chipotle Ranch Dressing
  • 4 oz. crumbled feta cheese
  • 2 large hard-cooked eggs, peeled, finely chopped
  • 8 large (12-inch) flour tortillas


  • 1. Cook bacon in skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble.
  • 2. Combine spinach, carrots, olives, mushrooms, scallions and bacon. Gently toss with dressing.
  • 3. Gently fold in cheese and eggs.
  • 4. Divide mixture evenly down center of tortillas. Fold in two sides of tortillas; roll up tightly from bottom. Cut diagonally in half to serve.
  • Nutritional information per serving: Calories 614; Total Fat 32g; Saturated Fat 8g; Tran Fat 0; Cholesterol 75mg; Sodium 1412mg; Total Carbohydrate 67g; Dietary Fiber 12g; Total Sugars 6g; Protein 18g