Avocado Bacon And Shrimp Wraps Recipes

BACON AVOCADO WRAPS

Bacon Avocado Wraps image

Spice up your lunch routine with this delicious bacon avocado wrap. You can make it the night before to save time in the morning. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup mayonnaise
2 tablespoons chipotle sauce
1 tablespoon sour cream
1 package (2.1 ounces) ready-to-serve fully cooked bacon
4 flour tortillas (8 inches)
4 large lettuce leaves
1 large tomato, sliced
2 medium ripe avocados, peeled and sliced

Steps:

In a small bowl, combine the mayonnaise, chipotle sauce and sour cream until smooth. Heat bacon according to package directions. , Spread chipotle mayonnaise over tortillas; layer with lettuce, tomato, bacon and avocados. Roll up tightly.

Nutrition Facts : Calories 527 calories, Fat 39g fat (7g saturated fat), Cholesterol 9mg cholesterol, Sodium 584mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 5g fiber), Protein 12g protein.

BACON-WRAPPED AVOCADO WEDGES

Bacon-Wrapped Avocado Wedges image

We all know almost everything is improved with bacon-and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 7

Ingredients

2 medium ripe avocados
12 bacon strips
SAUCE:
1/2 cup mayonnaise
2 to 3 tablespoons Sriracha chili sauce
1 to 2 tablespoons lime juice
1 teaspoon grated lime zest

Steps:

Preheat air fryer to 400°. Cut each avocado in half; remove pit and peel. Cut each half into thirds. Wrap 1 bacon slice around each avocado wedge. Working in batches if needed, place wedges in a single layer in fryer basket and cook until bacon is cooked through, 10-15 minutes., Meanwhile, in a small bowl, stir together mayonnaise, sriracha sauce, lime juice and zest. Serve wedges with sauce.

Nutrition Facts : Calories 142 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 274mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CHICKEN AVOCADO BACON WRAP

Chicken Avocado Bacon Wrap image

I had some leftover chicken and came up with this with other ingredients I almost always have on hand. It is a favorite lunch of mine now. Cook time is actually chill time.

Provided by JenniferK2

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cooked chicken, diced
1 medium Hass avocado, pitted, peeled and diced
1 small roma tomato, diced
6 slices bacon, cooked and chopped
2 tablespoons green onions, sliced
1/2 cup monterey jack cheese, shredded
1/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons fresh cilantro, chopped
1 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/8 teaspoon garlic powder
6 (10 inch) flour tortillas
2 cups lettuce, shredded

Steps:

Combine all ingredients except tortillas and lettuce; chill for 1/2 hour.
Spread 1/6 of mixture in each tortilla; top with 1/3 C lettuce and fold over to form a wrap.

Nutrition Facts : Calories 566.8, Fat 33.1, SaturatedFat 10.3, Cholesterol 67.8, Sodium 922.8, Carbohydrate 43.4, Fiber 4.5, Sugar 2.8, Protein 23.8

AVOCADO, BACON AND SHRIMP WRAPS

Avocado, Bacon and Shrimp Wraps image

I found this recipe last year in the Chicago Tribune and have made it several times since then. It's best to use a good, smoky bacon and I prefer the lavash bread to the flour tortillas, but that's just a personal taste. Also, I usually buy the cooked shrimp when it's on sale at my store, which makes this even easier. I make one of these up in the evening, wrap in plastic wrap and throw it in my lunch bag in the morning to take to work.

Provided by Hey Jude

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 large lavash flat bread or 2 large flour tortillas
2 tablespoons mayonnaise, regular or low-fat, or amount to your taste (I use more)
4 leaves lettuce
1 avocado, peeled, pitted, sliced
1 tomatoes, sliced
1/2 lb shrimp, cooked and peeled
4 slices cooked bacon

Steps:

Spread the flatbreads or tortillas with mayonnaise. Lay a lettuce leaf on each; top each with avocado and tomato slices. Divide the shrimp and bacon evenly among the sandwiches; top each with the remaining lettuce. Roll the flatbread to make a tight cylinder.
If made ahead, wrap well in plastic wrap and refrigerate. I've only kept them as long as the next day, for lunch so don't know how well they'd keep any longer than that.

Nutrition Facts : Calories 429.3, Fat 27.7, SaturatedFat 5.4, Cholesterol 242.3, Sodium 740.6, Carbohydrate 15, Fiber 7.6, Sugar 3.3, Protein 32.4

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