BLT Pita Pockets

• Meat

  • 20 slices Turkey bacon

• Produce

  • 2 Avocados, ripe
  • 4 cups Leaf or romaine lettuce, green
  • 4 Tomatoes, vine-ripe

• Condiments

  • 1/2 cup Mayonnaise, reduced fat

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tsp White wine or red wine vinegar

• Bread & Baked Goods

  • 6 Pita pocket breads, whole wheat

Found on melskitchencafe.com

Description

Ingredients

• 20 slices turkey bacon
• 1/2 cup reduced-fat mayonnaise (I prefer the Hellman’s brand)
• 2 ripe avocados, peeled and coarsely chopped
• 1/2 teaspoon white wine or red wine vinegar
• Salt and pepper
• 4 vine-ripe tomatoes
• 4 cups green leaf or romaine lettuce
• 6 whole wheat pita pocket breads (about 6-inches across)

Directions

• Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
• In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
• Cut pita breads in half and open the pockets. Spoon a dollop of the avocado mixture into the pocket and fill each pita with bacon, lettuce, and tomatoes – dividing all ingredients evenly between the pita breads.
• Serve immediately.