- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 57 g
- Saturated Fat
- 20 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 257 mg
- Sodium
- 1900 mg
Ree has taken inspiration from one of her favorite food memories during family restaurant visits in the 1970s & 80s, and created a delicious portable meal.
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 57 g
- Saturated Fat
- 20 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 36 g
- Cholesterol
- 257 mg
- Sodium
- 1900 mg
Ingredients
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Directions
- Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and set aside.
- To build a wrap, lay a tortilla on a board. Spread 2 tablespoons Thousand Island dressing on the tortilla and top with 1/2 cup lettuce. In rows, add 1/4 cup each of the ham, cucumber and tomatoes. Continuing in rows, add a quarter of the Cheddar, eggs, avocado and bacon. Sprinkle over some salt and pepper. Tuck in the sides and roll up the tortilla. Wrap in parchment, then repeat with the remaining ingredients.
- When ready to eat, slice in half and enjoy.
