Large tortilla shells
4 lbs. boneless skinless chicken breasts
3 Knorr’s chicken bouillon cubes
16 oz. uncured bacon
12-16 oz. cream cheese
2 cups shredded cheese
1 envelope dry ranch dip (1oz.)
Fresh ground pepper to taste
1 tsp. Minced garlic
Bring a large pot of water to boil. Add the bouillon cubes and chicken.
Boil until most of the water is evaporated about 30 minutes.
Shred the chicken.
In a stand mixer combine chicken and all remaining ingredients except tortillas.
Spoon the mixture onto the tortillas and smooth to edges.
Roll the tortillas as tightly as possible without tearing.
Refrigerate for 30 minutes then slice into rolls about 1 1/2 thick.