Ingredients
Equipment
Method
- Cook the bacon in a skillet or oven until it is fully crisp. Transfer the slices to paper towels to drain any excess grease.8 slices turkey bacon (or traditional pork bacon)
- Wash and chop the lettuce, then slice or dice the tomatoes. Be sure to pat the tomatoes dry with a paper towel to remove excess moisture that could make the wrap soggy.1 cup romaine or iceberg lettuce, 2 medium tomatoes
- Lay each flour tortilla flat on a clean surface. Spread a thin, even layer of mayonnaise across the center of each tortilla.4 large flour tortillas, 1/3 cup mayonnaise
- Layer the chopped lettuce, tomatoes, and crispy bacon evenly over the center of the tortillas.8 slices turkey bacon (or traditional pork bacon), 1 cup romaine or iceberg lettuce, 2 medium tomatoes
- Roll each tortilla tightly into a wrap, folding in the sides as you go to keep the filling secure.
- Heat a grill pan or non-stick skillet over medium heat. Lightly grease the pan with a small amount of oil or butter if desired.
- Place the wraps seam-side down in the pan and grill for 2 to 3 minutes per side until the tortilla is golden brown and crisp.
- Remove from the heat, slice diagonally in half, and serve while warm and crunchy.
Notes
Always place the wrap seam-side down in the pan to seal it shut. Patting the tomatoes dry is the secret to avoiding a soggy wrap.