Flour tortillas make this fun variation on the traditional bacon, lettuce and tomato sandwich easy to eat on the run. From Dorothy Anderson: Ottawa, Kansas. Recipe published in Quick Cooking March/April 1998.
Yield: 4 servings
Prep time:5 Minutes
3 cup(s) shredded lettuce
1 1/2 cup(s) diced fresh tomatoes
12 bacon strips, cooked and crumbled
1/4 cup(s) mayonnaise
1/8 teaspoon(s) pepper
4 10-inch flour tortillas, warmed
In a large bowl, combine the first five ingredients. Spoon down the center of each tortilla; fold the ends and sides over filling and roll up. Serve immediately.