Easy BLT Wraps

I love bacon as I’m sure most of the world does. This is a great recipe to make when it’s hot and you just want to sit outside and eat. Lately in the kitchen, I’ve been trying to make more “Dude Food” meals to make my husband excited when he sees what I made for dinner. And he did as soon as he saw the bacon and roasted potatoes. 🙂 Now, if I didn’t make a starch with these wraps my husband and kids would keep asking for more food after dinner – not to say that these wraps aren’t good by themselves. As we sat down for dinner this evening, this meal sure kept us all quite for a good half an hour – with no after dinner munchies!


1 pound of bacon cooked
Sliced provolone cheese
2 large tomatoes
2 avocadoes
Butter head lettuce or green leaf lettuce leaves
Tooth picks

Slice up the tomatoes and avocadoes
Make a little station to make assembly easier
Lay a piece of lettuce then cheese, bacon, tomato and avocado
Roll up and place a tooth pick in to keep in place and slice the lettuce rap in half or thirds
Plate and serve with mustard dip and pickles

Mustard Dip


½ cup of Greek yogurt (full fat works best or cheese yogurt)
1 tbsp of yellow mustard
1 tsp of Dijon mustard
1 tsp of agave nectar
A pinch of dried dill
Salt and pepper to taste

Place the Greek yogurt in a measuring cup
Add the yellow mustard, Dijon mustard, agave nectar and dill in the cup and mix
Add salt and pepper to taste

Simple Roasted Potatoes

Preheat the oven to 425 degrees
Cut up 8 red potatoes into 1 inch cube
Drizzle with olive oil and ½ tsp of sea salt
Place on a pizza brick and bake for 45 minutes or until golden brown