Friday, March 20, 2009

March 18, 2009

BLT Wrap

1 cup mayonnaise
1/2 cup sun-dried tomatoes in oil, drained and chopped
8 (10 inch) tortillas
1 large head of iceberg lettuce, chopped
NOT 1 medium onion, thinly sliced
16 bacon slices, cooked and crumbled
1 tsp. salt
1 tsp. pepper

Combine mayo and tomatoes in small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2 inch border.

Layer lettuce, NOT onions, and bacon (I left mine in slices and also added chopped fresh tomato); sprinkle with salt and pepper.
Roll up tortillas; cut in half diagonally, and secure with wooden pick.
Serves 8.
(Southern Living, December 2004)

I served with sliced Granny Smith Apples and

Fluffy Peanut Butter Dip

8 oz. vanilla yogurt
1/2 cup peanut butter
1/8 tsp. cinnamon
1/2 cup Cool Whip

Combine ingredients and serve with apples or pears.

(This recipe was from Tina Russell.)

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