August 1, 2016
You'll love this new twist on the classic BLT! The avocado adds great flavor and creaminess, not to mention loads of healthy omega-3 fats. (Be sure to have all your ingredients ready before you heat the tortillas.)
1Heat a large nonstick skillet over medium heat. Working with one at a time, place the tortillas in the skillet and heat until warm and pliable, about 45 seconds each.
2Lay the tortillas on a work surface, and spread each one with a tablespoon of mayo. Top each tortilla with half the bacon, tomato, baby spinach, and avocado. Roll up tightly.
3(Wrap in plastic wrap or wax paper for easy transport.)
*If you're in Cycle 2 of the Sugar Impact Diet, opt for all-natural Paleo wraps instead of medium-sugar impact brown rice tortillas.
This recipe is part of the Lunch at the Beach Menu, with Chipotle Deviled Eggs, BLT & Avocado Wraps, Garlic Hummus with Lentil Chips, and Fresh Fruit with Cinnamon Almond Butter. Check out the Lunch at the Beach Menu and Guide for links to all the recipes, plus more fun activities and tips for a fantastic beach picnic!
Want more tasty, healthy recipes? Check out jjvirgin.com/recipes.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014