INGREDIENTS

INSTRUCTIONS

1998    
Think of this wrap as a club sandwich with less bread--and a generous
serving of avocado.  Heat a large nonstick skillet over medium heat.
Add bacon and cook  until crispy and brown, about 5 minutes, stirring
occasionally. Using  a slotted spoon, transfer the bacon to a paper
towel-lined plate.  Combine the avocado, tomato, onion, basil, lime
juice and bacon in a  small bowl. Season with kosher salt and pepper to
taste. Warm the  tortillas in a large nonstick skillet over medium-high
heat, about 15  seconds on each side. Tortillas can also be microwaved
on high for 10  or 15 seconds, or wrapped in aluminum foil and heated
in the oven at  350 degrees for 3 to 5 minutes. Divide the avocado
mixture evenly  among the tortillas and spread over each, leaving at
least a 1-inch  border around the edge. Divide the turkey and arugula
among the  tortillas and place on top of the avocado mixture in a
2-by-5-inch  rectangle on the bottom half of each tortilla. Fold the
right and  left edges of the tortilla over the filling, toward the
center. Fold  the bottom edge of the tortilla toward the center and
gently roll  until the tortilla is completely wrapped around the
filling.  From Wraps: Easy Recipes for Handheld Meals, by Mary
Corpening  Barber, Sara Corpening and Lori Lyn Narlock. (Chronicle
Books).  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on
Mar 06,

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Nutrition (calculated from recipe ingredients)
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Calories: 2182
Calories From Fat: 1132
Total Fat: 127.6g
Cholesterol: 121.7mg
Sodium: 2394.8mg
Potassium: 1181.2mg
Carbohydrates: 198.4g
Fiber: 13g
Sugar: 6.3g
Protein: 59.6g