My husband dislikes tomatoes. I have a hard time with that because it means that he misses out on three specific things. The first is a tomato picked straight off the vine, still warm from being kissed by the sun, and eaten right then and there. The second is a just a simple step up; two slices of white bread barely coated with real mayonnaise (none of that miracle salad dressing stuff), the same sun-kissed tomato sliced thickly, salted lightly and placed between the bread. The third is the BLT. Bacon. Lettuce. Tomato. A trifecta of perfection. He misses out on all these things. It makes me sad.
Paula knows the magic of the BLT. The proof is in this magazine. Two recipes. I know. As of tonight, I’ve made them both. The first, the BLT Streudel, was incredible. With eggs, bacon, tomato and spinach wrapped in puff pastry, how could it not be? So, I wondered if Paula would be able to come through twice with the same big three.
Simplicity, thy name is BLT wrap. Had a hard day? Kids clamoring for food? This is for you, I promise. First, cook bacon. That’s it as far as cooking. Cool, huh?
Second, mix some Dijon mustard, mayonnaise and honey (personally, I found the honey unnecessary, but it’s in the recipe). Get out your tortillas. I heated mine for 10 seconds to make them more pliable. Plus, I just like them a bit warm. Lay the tortilla on a flat surface. Spread the mustard/mayonnaise mixture on it. Lay some sliced chicken down, then lettuce, then bacon and tomato. Wrap it up. I’ll take it.
The only thing that could make this better was more bacon. Each wrap only got one slice (according to Paula’s recipe). It’s not enough. Bacon makes life better. Other than that, this is wonderful. It’s easy and fast. Kids can eat them without worrying about the anything slipping out between pieces of bread. I love the whole idea and the flavor. The chicken works in here, but as with the honey, I don’t think it’s necessary. BLT is perfect on its own.
CBLT just wastes chicken.
Chicken BLT Wraps
from Paula Deen’s Best Dishes 2011
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 1/2 teaspoons honey
6 10-inch flour tortillas
1/2 pound sliced deli chicken
6 slices bacon, cooked
6 leaves green leaf lettuce
1 tomato, sliced
Mix the mustard, mayonnaise and honey in a small bowl.
Lay the tortillas flat. Spread the mustard mixture over each. Top each with the sliced chicken, a slice of bacon, a lettuce leaf and a slice of tomato.
Fold one side of the tortilla over the filling, then roll up tightly. Cut in half and secure with a toothpick if necessary.