3. Cut each wrap in half and serve or wrap in baking parchment and pack in a cooler.

Reprinted with permission from Wraps by Jennie Shapter, copyright © 2007 by Ryland Peters & Small, published by Ryland Peters & Small.

Avocado, Brie, and Bacon Wraps
By Jennie Shapter

 

 

 



Ingredients
6 slices thick-cut bacon
2 teaspoons whole-grain mustard
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 handfuls baby spinach leaves
1 ripe avocado, pitted, peeled and sliced
4x 9-inch Mediterranean Herb Flour Tortillas
5 oz. ripe Brie, sliced
Salt and freshly ground black pepper
Cranberry-and-onion chutney or cranberry sauce, to serve

Makes 4 Serves 4

Directions
1. Preheat the broiler to medium.

2. Put the bacon on the broiler pan and broil for 3-4 minutes per side or until cooked and the fat is golden and crisp. Drain on paper towels and cut into pieces with scissors.

3. Put the mustard, olive oil and lemon juice in a small bowl. Add salt and pepper to season and whisk to make a dressing.

4. Put the spinach in a bowl, add the bacon and avocado, then pour over the dressing and toss lightly to coat. Divide the salad between the wraps and top with Brie slices. Fold one end of each tortilla to enclose the filling, then roll up and serve immediately with chutney or cranberry sauce.