Instructions :
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In a large mixing bowl, stir together cream cheese, sour cream, and dry ranch mix until well combined. Stir in bacon, cheddar cheese, shredded chicken, and hot sauce.
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Divide cream cheese mixture between the tortilla shells and spread out evenly.
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Roll each shell up tightly and refrigerate for 1 hour, up to 24 hours.
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Slice the tortillas into 1-inch pieces. Serve!
