Welcome to a new, healthier version of the classic BLT!
Swap the gluten and carbs in traditional bread for paleo coconut wraps or brown rice tortillas, and pump up the nutrient content by trading watery iceberg for the crunch of baby spinach or peppery arugula.
The final step in our upgrade? Add creamy avocado slices for great texture and flavor, plus a boost of omega-3s for your heart and brain health.
The end result is a nutritious, delicious wrap is a perfect part of a healthy lunch or dinner, along with Chipotle Deviled Eggs, Garlic Hummus with Lentil Chips, or Fresh Fruit with Cinnamon Almond Butter.
BLT & Avocado Wraps
Salads, Wraps & Sandwiches
August 2, 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.)
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: :Cycles 1, 2, and 3
Ingredients
2 Paleo wraps or brown rice tortillas*
2 tbsp Sugar Impact Mayo (recipe below)
8 nitrite-free bacon, cooked
4 tomato, each 1/4"-thick
1 cup raw baby spinach or arugula leaves
2/3 avocado, sliced
Directions
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.)
Nutrition Facts
Sugar Impact Mayonnaise
Sauces, Rubs & Dressings
August 2, 2016
Store-bought mayo comes packed with sweeteners, damaging oils, and mystery additives known as “natural flavors.” This vegan-friendly homemade version is fresh and creamy, but without the sugar impact or eggs.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
Ingredients
1/4 cup unsweetened coconut milk
1/2 cup raw cashews
4 tsp lemon juice
1 tbsp Dijon mustard
1/2 tsp sea salt
1/2 cup macadamia nut oil
Directions
1Combine the coconut milk, cashews, lemon juice, mustard, and salt in a blender and puree.
2With the blender running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3Store in an airtight container in the refrigerator for up to 3 weeks.
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