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Heart Healthy BLT Wrap
According to foodtimeline.org, bacon and lettuce recipes can be traced all the way back to the Roman Empire. Tomatoes that complete the BLT were introduced to Europe in the 16th century and sandwiches in the 18th century.
Since the 19th century, the BLT, in one form or another, has been a staple on menus from sandwich counters to haute cuisine tea rooms.
Traditionally, the ingredients appear as flat slices of toasted white sandwich bread laden with bacon, lettuce and tomato. Add a slice of cheese and it becomes a BLT Club.
According to foodtimeline.org, foods are not invented but they evolve. With this recipe, we have another take on the BLT, but it’s far from being the final wrap.
1 pound light or turkey bacon
4 large whole wheat flour tortillas
2 cups diced and drained tomatoes (may be canned)
1 bag shredded lettuce
1/2 cup light mayonnaise or Miracle Whip
Lightly brown tortillas in oven or a skillet sprayed with non-stick cooking oil. Set aside. Microwave 16 strips of bacon until crisp.
Spread mayo on the tortillas, then space the strips of bacon on the coated tortillas and evenly sprinkle the diced tomatoes and shredded lettuce on top. Roll tightly, like a burrito.
Also, you can create variations of the basic sandwich, by adding horseradish or substituting mustard, Dijon mustard, Russian or Thousand Island dressing in place of the mayonnaise.
South of the border zip can be added by substituting the diced tomatoes with fresh, drained Pico De Gallo or try pushing the thermal envelope even higher with a sprinkling of your favorite hot peppers.
Make a lunch complete with a large, cold glass of milk and a cup of your favorite light soup.