1 (8-oz) package cream cheese, softened
1½ Tbsp ranch mix
1 cup shredded cheddar cheese
1 to 2 Tbsp milk
¾ cup chopped cooked bacon
1 cup cooked chopped chicken
4 or 5 large burrito tortillas (10-inch)
Mix softened cream cheese with the ranch powder, cheddar cheese, 1 Tbsp milk, bacon and chicken until well combined. Add more milk if desired.
Spread about 1/4 cup of chicken mixture evenly on each tortilla.
Roll the tortilla up gently, yet tightly to make sure it holds together and keeps its shape.
Refrigerate for about 30 minutes to firm up the softened cheese. Cut off ends of tortilla roll and cut into 1-inch slices.
Can make in advance and refrigerate overnight before slicing.