Prep Time: 10 minutes
Cook Time: 10 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
1 1/2 pounds peppered bacon, thick-sliced
6 10-inch flour tortillas
6 tablespoons mayonnaise, OR salad dressing
1 10-oz 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.
*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 avocados or 1/2 cup chopped red and/or green bell pepper.
Young chefs can help with the assembly of these wraps. Serve with chips and fresh seasonal fruit.
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