Easy Spinach-Bacon Tortilla Roll-Ups

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“These are SOOO DELICIOUS! Perfect to serve at a get together or for a weekend snack. Plan ahead the stuffed tortillas must be chilled for about about 5 hours before slicing to firm up and blend the flavors. If you slice the rolls into about 3/4-inch slices you should get about 28-30 slices, this recipe can easily be doubled. Prep time includes chilling time. Just to let you know, I have even stuffed, rolled and sliced the tortillas then froze the slices until ready to be baked, it's a huge time-saver if you are serving them for a get together as everything is done in advance, there great to have handy in your freezer for a snack also. The water chestnuts are optional, I like to add them in!”
6hrs 7mins

Ingredients Nutrition


  1. Cook the spinach in boiling water for about 8-10 minutes; drain and place in a bowl to cool.
  2. When the spinach is cool enough to handle squeeze out any excess moisture with hands, then place in a large bowl.
  3. Add in all remaining ingredients with crumbled bacon except the tortillas; mix well to combine and adjust seasoned salt, pepper and cayenne to taste.`.
  4. Heat 1 tortilla in a large skillet over high heat until warm and pliable (about 1 minute per side).
  5. Spread 1/3 of the filling over the warmed tortilla leaving 1/2-inch border.
  6. Roll up tightly enclosing the filling.
  7. Wrap the roll in plastic wrap.
  8. Repeat with remaining 2 tortillas and filling, the cover each one with plastic wrap.
  9. Refrigerate the rolls for about 2 hours or up to 4 hours until the filling is very firm.
  10. Set oven to 400 degrees.
  11. Remove the plastic wrap, then slice off the uneven ends or the rolls.
  12. 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).
  13. Arrange on a large baking sheet.
  14. Bake until heated through (about 7 minutes).

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