BLT Pockets

Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust

Yield: Serves 8
Cost per Serving: $2.62
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Nutritional Information

Amount per serving
  • Calories: 493
  • Fat: 28g
  • Saturated fat: 6g
  • Protein: 18g
  • Carbohydrate: 48g
  • Fiber: 9g
  • Cholesterol: 38mg
  • Sodium: 1480mg


  • 20 slices bacon
  • 1 cup reduced-fat mayonnaise
  • 2 ripe avocados, peeled, coarsely chopped
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • 4 tomatoes
  • 8 6-inch whole-wheat pitas
  • 4 cups shredded romaine lettuce


  1. 1. Line a large baking sheet with paper towels. In a large skillet over medium-high heat, fry half of bacon until crisp, turning once, about 10 minutes total. Place on baking sheet, pour fat out of skillet and repeat with remaining bacon. Let cool; break each slice into 4 pieces.
  2. 2. In a bowl, combine mayonnaise, avocado and vinegar. Season with salt and pepper. Slice tomatoes into 6 rounds and cut each round in half.
  3. 3. Cut pitas in half and open pockets. Divide avocado mixture among pitas, spreading evenly inside. Fill each half of a pita with 1/4 cup lettuce, 3 pieces of tomato and 5 pieces of bacon.
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