Cut Tortilla This Way! This Recipe Makes Me Never Get Tired of Eating Tortillas

Ingredients

• 1 piece Flour Tortilla (23 cm diameter, soft)
• 0.5 avocado Avocado (ripe, flesh only)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 pinch Kosher Salt
• 1 pinch Black Pepper (freshly ground)
• 20 grams Tomato Sauce (store‑bought or homemade)
• 10 grams Fresh Spinach (baby spinach leaves)
• 30 grams Bacon Crumbles (cooked until crisp and broken into small pieces)
• 30 grams Mozzarella Cheese (shredded)
• 1 tablespoon Olive Oil (for pan‑frying; butter can be used instead)

Instructions

1. Prepare the Tortilla

   Lay the tortilla flat on a clean surface and gently fold it into quarters to create four equal sections for spreading.

   Time: PT1M

2. Make the Avocado Spread

   Scoop out the flesh of ½ avocado into a small mixing bowl, add 1 tbsp lemon juice, a pinch of salt and a pinch of black pepper, then mash until smooth.

   Time: PT3M

3. Spread the Avocado Mixture

   Evenly spread the avocado mixture over each quarter of the tortilla, leaving a small border around the edges.

   Time: PT1M

4. Add the Toppings

   On each quarter, layer 20 g tomato sauce, 10 g fresh spinach, 30 g bacon crumbles, and 30 g shredded mozzarella cheese.

   Time: PT3M

5. Fold the Wraps

   Fold each quarter over the fillings to form a compact wrap, then gently roll the tortilla to enclose everything.

   Time: PT1M

6. Pan‑Fry the Wraps

   Heat a skillet over medium heat, add 1 tbsp olive oil (or butter), and place the wraps seam‑side down. Brush a little oil on the top surface, cook until the first side is golden brown, then flip and cook the other side briefly.

   Time: PT5M

   Temperature: medium heat

7. Serve

   Remove the wraps from the pan, slice in half if desired, and serve immediately while hot and crispy.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

6 g