Young chefs can help with the assembly
of these wraps. Serve with chips and fresh seasonal fruit.
Bacon,
Lettuce and Tomato Wraps
- 1 1/2 pounds peppered
bacon, thick-sliced
6 (10-inch) flour tortillas
6 tablespoons mayonnaise, or salad dressing
1 (10-ounce) bag iceberg lettuce, shredded
3 large tomatoes, seeded and chopped
- Place bacon slices side
by side on griddle. Cook on medium heat until crisp and browned
on both sides.* Drain on paper towels; keep warm.
- For each wrap, place flour
tortilla on plate; spread 1 tablespoon mayonnaise over top. Place
1 cup lettuce, about 1/2 of a tomato and 3 to 4 slices cooked
bacon on top. Roll from one side to the other. Cut in half to
serve.
Makes 6 servings.
*Baked Bacon Option: Place
bacon slices side by side on a rack in a shallow baking pan with
sides. Bake in a 400°F (205°C) oven for 15 to 18 minutes
or until crispy. Drain well on paper towels.
For variety, add 2 peeled,
seeded and chopped avocadoes or 1/2 cup chopped red and/or green
bell pepper.
Nutritional Information
Per Serving (1/6 of recipe): Calories: 505 calories; Protein:
13 grams; Fat: 28 grams; Sodium: 1177 milligrams; Cholesterol:
35 milligrams; Saturated Fat: 9 grams; Carbohydrates: 44 grams;
Fiber: 4 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
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