These are tasty little morsels. This variation on a bacon, lettuce and tomato sandwich really packs a punch of flavor. Oil packed sun-dried tomatoes are mixed with mayonnaise and basil and spread on flour tortillas. Diced bacon is fried crisp, scattered on and then the lettuce is plumped on top. The whole wheat tortillas are rolled up and sliced. It is easy to assemble at the last minute and perfect for a buffet.
Bacon, lettuce and tomato sandwiches are a traditional luncheon dish in our family. Every Labor Day our extended family gathers at the lake for the four day holiday. We always have BLT’s for one lunch. My DIL Kristen is the creative force behind the sandwiches. She always makes them special by flavoring the mayonnaise with fresh herbs and using special breads like rosemary olive oil bread. The tomatoes usually come from her Mom’s garden; Darla always brings her multi-hued heirloom tomatoes. There is nothing better. But they are time consuming.
When you are serving a crowd, this BLT wrap is a perfect compromise. All of the flavor is there and I like the bite size presentation. You may want to secure the wraps with toothpicks, but they are fairly easy to eat as is. Or if you just want a sandwich for lunch, just cut the tortillas in half and enjoy. The recipe appeared originally in Southern Living Magazine.
1 cup mayonnaise
1/2 cup sun-dried tomatoes in oil, drained and chopped
2 tablespoons chopped fresh basil or 1 tsp. dry
8 ( 10-inch ) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional) – I left this out
16 bacon slices, diced and cooked crisp. Drain on paper towels.
Salt and pepper to taste
Combine mayonnaise, tomatoes and basil in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
Layer bacon, onions, and lettuce evenly over tortillas; sprinkle with salt and pepper.
Roll up tortillas; cut in half diagonally or cut into smaller slices and secure with wooden picks.