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| INGREDIENTS |
| 2 cups |
grape tomatoes, halved |
| ¼ cup |
finely chopped red onion |
| ¼ cup |
finely chopped cilantro |
| 1 tbsp. |
finely chopped fresh jalapeño pepper* |
| 1 tbsp. |
freshly squeezed lime juice |
| ⅛ tsp. |
Kosher salt |
| 6 |
slices reduced sodium turkey bacon |
| ¼ cup |
light or fat free mayonnaise |
| 4 |
(10-inch) spinach or red pepper flour tortillas |
| 2 cups |
fresh baby spinach |
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| RECIPE |
- Prepare salsa in a small bowl by mixing together the tomatoes, onions, cilantro, jalapeño pepper, lime juice, and salt. Set aside.**
- Cut bacon slices into thirds. Cook until crisp. Drain well.
- Assemble wraps by spreading 1 tablespoon mayonnaise over each tortilla.
- Top with spinach and using a slotted spoon, evenly divide prepared salsa over spinach.
- Divide bacon evenly over tortillas. Roll up tortillas folding in ends.
*Use caution when handling fresh jalapeños, the oils in the peppers can be very caustic and burn your skin and eyes – use gloves if possible. If you do not have any gloves, make sure you wash your hands thoroughly with soap and water, especially under your nails, to remove all oils from the pepper.
**Refrigerate salsa while cooking bacon. The salsa is also great just by itself with some fresh baked tortilla chips – make sure you drain it before using or everything will get soggy.
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| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla, cut in half
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
240 |
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| Total Fat |
8 g |
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| Sodium |
625 mg |
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| Total Carbohydrates |
35 g |
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| Fiber |
3 g |
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| Protein |
10 g |
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