Southwest Blt Wrap Recipes

Steps:

• Place bacon, lettuce and tomato in large bowl, add enough mayo or Miracle Whip to"wet" all ingredients together.
• Salt and pepper to taste.
• Place a"generous" portion of BLT mixture onto tortilla, as if you were making a burrito.
• Wrap and Roll-- your ready to go!
• NOTE: Sometimes the kids will request shredded cheese in their mixture so I just divide into two mixes, one with shredded cheese, one without (I am not one to fool with a classic like a BLT by putting cheese on it).

Steps:

• In medium bowl, mix all ingredients except cheese, chilies and tortilla chips. Stir in cheese and chilies.
• Cover and refrigerate 2 to 4 hours to blend flavors. Serve with tortilla chips.

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

Steps:

• Mix together mashed avocado, lime juice, mayonnaise, and cilantro in a bowl.
• Season with salt, and chill until needed.
• Mix salsa with corn in a small dish.
• On each tortilla, place 3 slices bacon (broken up), 1/2 cup lettuce, and some corn salsa.
• Spoon some of the avocado mayo on top.
• Fold up bottom of tortilla and roll up burrito-style, securing with a toothpick if you need to.

Steps:

• Combine mayonnaise and tomatoes in a bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
• Layer lettuce, bacon, and onions, if desired, evenly over tortillas. Sprinkle evenly with salt and pepper.
• Roll up tortillas; secure with wooden picks, and cut in half diagonally.

Steps:

• While heating Bacon to desired crispness, warm the tortilla and spread thin layer of Ranch Dressing on top.
• Arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff.
• When Bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. Sprinkle with cheese.
• Fold over the tortilla and enjoy!

Steps:

• 1. Spread 1 tablespoon (15 ml) of mayonnaise onto each wrap.
• 2. Top each with 1 lettuce leaf, 2 slices of tomato, and 3 slices of bacon.
• 3. Fold in the ends of each wrap and roll up tightly.
• 4. Wrap in parchment or wax paper and cut on the diagonal. Place in a sandwich bag or sandwich container.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken with salt and pepper.
• Cook chicken and corn on the preheated grill until chicken is no longer pink in the center and juices run clear and corn is tender, 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken breasts should read at least 165 degrees F (74 degrees C). Remove from heat and allow to cool enough to handle, about 5 minutes. Cut corn kernels from the cobs. Slice chicken into 1/2-inch pieces.
• Combine chicken, corn, lettuce, bacon, avocado, tomatoes, and onion in a mixing bowl. Season with salt and pepper. Add ranch dressing and mix well.
• To assemble, place 2/3 cup of the mixture on the bottom 1/3 of a tortilla. Fold in the sides and roll tight. Continue with remaining tortillas.