Bacon, Lettuce and Tomato Wraps
1 1/2 lb. thick-sliced peppered bacon
6 10-inch flour tortillas
6 tablespoons mayonnaise or salad dressing
1 bag (10 oz.) shredded (iceberg) lettuce
3 large tomatoes, seeded and chopped
Cooking Directions
Place bacon slices side by side on griddle. Cook on medium-high 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. 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 400º F. 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.
Serving Suggestions
Young chefs can help with the assembly of these wraps. A portable version of the BLT with some variations included. Serve with chips and fresh in season fruit.
1 1/2 lb. thick-sliced peppered bacon
6 10-inch flour tortillas
6 tablespoons mayonnaise or salad dressing
1 bag (10 oz.) shredded (iceberg) lettuce
3 large tomatoes, seeded and chopped
Cooking Directions
Place bacon slices side by side on griddle. Cook on medium-high 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. 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 400º F. 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.
Serving Suggestions
Young chefs can help with the assembly of these wraps. A portable version of the BLT with some variations included. Serve with chips and fresh in season fruit.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
