I made these tonight:
B.L.A.T. Wraps
INGREDIENTS:
* 8 slices bacon
* 4 (10 inch) flour tortillas
* 4 tablespoons Ranch-style salad dressing
* 1 avocado - peeled, pitted and diced
* 1 tomato, chopped
* 1 cup shredded lettuce
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
2. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.
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I'm making these for company this weekend:
Buster Crab, Lettuce and Tomato Sandwich
Ingredients:
1 buster crab, cleaned
2 teaspoon aioli
1 pinch micro greens
1 slice brioche, toasted
1/4 cup red, yellow, and green grape tomatoes, peeled
1 teaspoon extra virgin olive oil
1 dash 25-year-old balsamic vinegar
1 pinch minced chive
1/4 cup cornmeal
1/4 cup seasoned flour
1/4 cup canola oil
Salt and pepper to taste
Directions:
In a sauté pan, heat the canola oil over a medium high flame. Season the buster crab with salt and pepper. Toss into a mixture of seasoned flour and cornmeal.
Place the crab into hot canola oil and allow it to cook for one minute on each side. Season the tomatoes with salt, pepper, vinegar, chives, and olive oil. Place the tomatoes over a well-toasted brioche crouton and place onto a serving plate.
After buster crab is done, remove from pan and allow it to drain on paper towels. Place crab over the tomatoes and top it with a dollop of aioli. Place micro greens or any lettuce sprout on top of aioli.
Garnish the plate with additional chopped chives, chive oil and beet juice if you wish.