Bacon, Lettuce and Tomato Wraps
Young chefs can help with the assembly of these wraps. Serve with chips and fresh seasonal fruit.
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.
Tip: For variety, add 2 peeled, seeded and chopped avocados 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 National Pork Board.