Ingredients:
- 1 large head of lettuce
- 115 grams of whipped cream cheese
- 1 cup baby spinach leaves, loosely packed
- 8 large fresh basil leaves
- Kosher salt and freshly ground black pepper
- Four 25 cm of flour tortillas
- 12 slices of grilled bacon
- 1 whole roasted pepper from a jar, sliced into 6 mm strips (about ½ cup)
- 1 cup shredded carrots
- Special equipment: Toothpicks
Directions:
- Pull the largest four lettuce leaves from the outside of the bunch and wash and dry carefully, trying not to tear the leaves.
- Cut the leaves at the base where they were connected to the root; the pieces should be about 20 cm long. Using a vegetable peeler, shave the center rib so the leaves roll up more easily. Set aside.
- Combine the cream cheese, spinach and basil in a food processor and puree until smooth. Season with ¼ teaspoon kosher salt and a few grinds of pepper.
- Lay one of the tortillas on a clean work surface and add one of the lettuce leaves to fit neatly on top.
- Place 3 slices of bacon next to each other, covering the lettuce.
- Spread 2 tablespoons of the cream cheese mixture over the surface of the bacon and line up a quarter of the roasted pepper strips along one edge.
- Line up ¼ cup of the shredded carrot just above the peppers.
- Roll up the wrap tightly starting from the edge with the peppers and carrots, so the wrap holds together with the peppers and carrots in the middle.
- Place the wrap seam-side down. Repeat with the remaining tortillas, vegetables, bacon and cream cheese spread.
- Cut the wraps into 2 cm pieces, then pierce each segment with a toothpick from the outside of the tortilla through the seam on the bottom.
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