"This fun variation on the traditional bacon, lettuce and tomato sandwich is a breeze to fix," assures Dorothy Anderson, Ottawa, Kansas. "Flour tortillas make them easy to eat on the run."
- 3 cups shredded lettuce
- 1-1/2 cups diced fresh tomatoes
- 12 bacon strips, cooked and crumbled
- 1/4 cup mayonnaise
- 1/8 teaspoon pepper
- 4 flour tortillas (10 inches), warmed
- In a large bowl, combine the first five ingredients. Spoon down the center of each tortilla; fold the ends and sides over filling and roll up. Serve immediately. Yield: 4 servings.
Originally published as BLT Burritos in Quick Cooking March/April 1998, p12
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