Recipe: BLT & Avocado Wraps

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

  

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.)

  • Prep: 10 mins
  • Cook: 5 mins
  • Yields: 2 servings

Ingredients

2 Paleo wraps or brown rice tortillas*

2 tbsp Sugar Impact Mayo (recipe below)

8 slices nitrite-free bacon, cooked

4 slices 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.)

*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

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Nutrition Facts

Serving Size1 wrap
Calories497
Sodium939 milligrams
Protein14 grams
Total Fat33 grams
Saturated Fat6 grams
Total Carbohydrates35 grams
Dietary Fiber7 grams

Sugar Impact Mayonnaise

  

August 1, 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.

  • Prep: 10 mins
  • Yields: 1 cup

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.

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 JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

 

00:00

Nutrition Facts

Serving Size1 tablespoon
Calories90
Sodium105 mg
Protein1 gram
Total Fat9 grams
Saturated Fat1 gram
Total Carbohydrates2 grams

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