Bacon, Lettuce and Tomato Wrap
1 ½ lb. thick-sliced peppered bacon
6 10-inch flour tortillas
Chive and onion cream cheese
green onions, sliced
green pepper, sliced
Brown bacon in a skillet or in the microwave. Drain on paper towels.
For each wrap, spread tortilla with cream cheese. Add desired filling ingredients (lettuce, tomato, green onions, avocado, green pepper). Place one or two bacon strips over the top. Carefully roll the tortilla around the filling. Eat immediately or wrap tightly in plastic wrap. Pack in a cooler for your next picnic lunch.
Barbecue-Ranch Pork Wrap
2 lbs. boneless pork loin
8 10-inch flour tortillas
½ cup barbecue sauce
½ cup ranch salad dressing
2 teaspoons ground cumin
½ teaspoon coarsely ground black pepper
1 teaspoon garlic powder
Place roast on a rack in a shallow pan. Combine sauce ingredients. Reserve half of the sauce for later. Brush the remaining sauce onto the roast. Roast uncovered at 350 for 20 minutes per pound. Remove from oven when meat thermometer registers 155 F. Let stand for 10 minutes. Slice thinly.
Add 2 T. chopped fresh cilantro to the reserved sauce. Spread each tortilla with reserved sauce. Layer thinly sliced pork onto tortillas. Top with shredded lettuce, chopped tomatoes, sliced green onions and sliced avocado, if desired. Roll tortilla around filling. Wrap with plastic wrap.