Easy Spinach-Bacon Tortilla Roll-Ups - cooking recipe

Ingredients

7 -8 slices bacon, cooked and crumbled
2 green onions, finely chopped
1 -2 teaspoon minced fresh garlic (optional)
1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry)
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon seasoning salt, can use less or 1/2 teaspoon white salt
black pepper
1 pinch cayenne pepper (to taste) (optional)
3 tablespoons water chestnuts, finely minced, to taste (optional)
3 (9 inch) flour tortillas

Preparation

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).