Recipe: Bacon, Lettuce and Tomato Wraps

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 (10 oz.) bag shredded (iceberg) lettuce
3 large tomatoes, seeded and chopped
2 peeled, seeded and chopped avocadoes (optional)
1/2 cup chopped red and/or green bell pepper (optional)

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. For variety, add 2 peeled, seeded and chopped avocadoes or 1/2 cup chopped red and/or green bell pepper. 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 400 degrees F oven for 15 to 18 minutes or until crispy. Drain well on paper towels.

Servings: 6
Source: the National Pork Board