1 block cream cheese
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled
1 teaspoon pepper
Combine cream cheese and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with pepper.
Roll up tortillas; cut in half diagonally, and secure with wooden pick.