Spinach & Kale Tortilla Bites

Spinach & Kale Tortilla Bites

Prep time: 10 minutes
Resting time: 4 hours or more
Total time: 4+ hours
Yield:About 50 Bites

10 oz. Spinach & Kale Dip made with Greek Yogurt; Also try with any of our Classic Dips & Spreads or Greek Yogurt Dips & Spreads
8 oz. package cream cheese, softened
1 cup frozen spinach, thawed and drained
1 cup cooked bacon, chopped
1 cup green onions, chopped
6-8 small flour tortillas (try “fajita” size)

In medium bowl, mix together all ingredients, except tortillas. Using a rubber spatula, spread about 1/3 cup of mixture on to about 2/3 of a tortilla. Roll tightly, moving from the end of the tortilla with topping to the end without, to enclose filling. Place in gallon size ziptop bag, seam side down and then on flat baking sheet. Refrigerate four hours or overnight. When ready to serve, sliced into bite-size pieces, about 1/2 -inch thick. Let stand at room temperature for 15 minutes before serving.

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Recipe and photo by Meal Planning Magic

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