INGREDIENTS

INSTRUCTIONS

Think of this wrap as a club sandwich with less bread--and a generous
serving of avocado.
1. 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.
2. Combine the avocado, tomato, onion, basil, lime juice and bacon in a
small bowl.
3. Season with kosher salt and pepper to taste.
4. 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.
5. 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.
6. 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, 1998

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