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Spinach and Bacon Wraps
Ingredients
- 4 slices bacon
- 2 lb. spinach, stems removed, torn into bite-size pieces
- 8 oz. shredded carrots
- 1/2 cup pitted quartered ripe olives, drained
- 4 oz. thinly sliced mushrooms
- 6 scallions, minced
- 3/4 cup Creamy Chipotle Ranch Dressing
- 4 oz. crumbled feta cheese
- 2 large hard-cooked eggs, peeled, finely chopped
- 8 large (12-inch) flour tortillas
Directions
- 1. Cook bacon in skillet on medium heat until brown and crisp. Remove and drain on paper towels; crumble.
- 2. Combine spinach, carrots, olives, mushrooms, scallions and bacon. Gently toss with dressing.
- 3. Gently fold in cheese and eggs.
- 4. Divide mixture evenly down center of tortillas. Fold in two sides of tortillas; roll up tightly from bottom. Cut diagonally in half to serve.
- Nutritional information per serving: Calories 614; Total Fat 32g; Saturated Fat 8g; Tran Fat 0; Cholesterol 75mg; Sodium 1412mg; Total Carbohydrate 67g; Dietary Fiber 12g; Total Sugars 6g; Protein 18g
