Turkey BLT Wrap

Yield: 1 sandwich

U.S.

Metric

Ingredients

1

1

Flour tortilla, 10 in.

1.

(25 cm) in diameter

12 oz

15 g

Mayonnaise

12-1 oz

15-30g

Lettuce leaves

2.

3

3

Tomato slices, thin

1 oz

30 g

Cooked bacon, crumbled

3.

2 oz

60 g

Turkey breast, in thin slices

Calories, 810; Protein, 32 g; Fat, 35 g (52% cal.); Cholesterol, 75 mg; Carbohydrates, 42 g; Fiber, 3 g; Sodium, 920 g.

Procedure

Per serving:

Calories, 810; Protein, 32 g; Fat, 35 g (52% cal.); Cholesterol, 75 mg; Carbohydrates, 42 g; Fiber, 3 g; Sodium, 920 g.

Figure 22.3

Making a wrap sandwich.

Spread the tortilla with the mayonnaise, leaving a '/¿-in. (15mm) border around the outside unspread. (For a richer, moister sandwich, double the quantity of mayonnaise.)

Arrange the lettuce leaves in the center of the tortilla, leaving a border of about 2 in. (5 cm) uncovered.

Arrange the tomato, bacon, and turkey on top of the lettuce. To roll the wrap, first fold the uncovered rim of the tortilla on opposite edges of the circle toward the center. This closes the ends of the roll to hold in the filling. Then roll the tortilla tightly. The mayonnaise on the edge of the tortilla helps seal it closed. Serve whole or cut in half on the diagonal.

Figure 22.3

Making a wrap sandwich.

(a) Spread the tortilla with the desired spread. Arrange the fillings toward one edge.

(b) Fold over the sides of the tortilla so that the ends of the wrap will be closed.

(d) The finished, cut Turkey BLT Wrap.

(a) Spread the tortilla with the desired spread. Arrange the fillings toward one edge.

(b) Fold over the sides of the tortilla so that the ends of the wrap will be closed.

(d) The finished, cut Turkey BLT Wrap.

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