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I think you get the most authentic, near-BLT experience with Canadian-style veggie ||bacon.|| The eggless Mango Spread adds a tropical twistrefrigerate any leftovers and use within four days. These wraps are best made with the large 10-inch flour tortillas.
Make Mango Spread: In blender or food processor, combine all ingredients and blend until smooth. Adjust seasonings to taste, adding salt and more lemon or lime juice as needed. Transfer to small bowl. Cover and refrigerate until serving.
In large nonstick skillet, heat oil over medium heat. Add “bacon” in batches and cook according to package directions, just until heated through. Transfer to plate. Rinse and dry skillet.
In same skillet, warm each tortilla over medium heat just until soft and flexible, about 1 minute per side. Place 2 “bacon” slices down center of each tortilla, overlapping slightly. Top with row of lettuce leaves, then tomato, avocado and mango if desired, dividing equally. Season lightly with salt and pepper. Spoon some Mango Spread over filling. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.
- Calories 429
- Carbohydrate Content 51 g
- Cholesterol Content 0 mg
- Fat Content 23 g
- Fiber Content 6 g
- Protein Content 8 g
- Saturated Fat Content 3 g
- Sodium Content 381 mg
- Sugar Content 0 g