BLT Wraps on Wheat Tortillas

Makes 8 servings

Ingredients:
* 8 wheat tortillas (I use the freshly baked wheat tortillas from the HEB bakery.  They have the texture of home made flour tortillas)
*4 Roma tomatoes, cut into wedges
*Romaine lettuce leaves
*1 package of bacon
*cooking spray
*salt
*black pepper

Directions:
Preheat the oven to 400 degrees.  Spray a large baking sheet with cooking spray.  Line the bacon on the baking sheet in a single layer.  Bake for 20 minutes or until crispy.  Remove from oven.  Use tongs to transfer bacon to a plate lined with paper towel.  Baking bacon will give you crispy bacon every single time without the fuss of the bacon grease splattering everywhere.

Wrap tortillas up into a paper towel making sure all sides are sealed.  Microwave for 20 seconds or until warm.

To assemble:  Place a couple slices of bacon on a tortilla, top with lettuce and tomato wedges (use half a tomato per tortilla).  Sprinkle the tomato slices with salt and pepper.  Roll up.

Asian Lettuce Wraps (Like Pei Wei or PF Chang's)

These low-fat and healthy lettuce wraps taste like the ones at Pei Wei or P.F Chang's.  I made these with ground turkey like the recipe called for, but I also think you could make them with chicken to make them even more like the lettuce wraps at Pei Wei and P.F Chang's.  This recipe is from Taste of Home Comfort Food Diet cookbook.

Makes 10 lettuce wraps

Ingredients:
*cooking spray
*1 1/4 lb. extra lean ground turkey (or boneless, skinless chicken breasts)
*1 pkg. (16 oz.) frozen stir-fry vegetable blend, thawed
*1/3 cup teriyaki sauce
*1/4 cup hoisin sauce
*3 Tablespoons reduced-fat peanut butter
*1 Tablespoon fresh ginger root, minced (the original recipe calls for 2 Tablespoon, but it was a bit much)
*1 Tablespoon rice vinegar
*1 Tablespoon sesame oil
*3 fresh garlic cloves, pressed or minced
*4 green onions, chopped
*10 Boston lettuce leaves (or Iceberg if you cannot find Boston)

Directions:
In a large non-stick skillet coated with cooking spray, cook the turkey over medium-high heat until no longer pink, stirring occasionally.  (If using chicken instead, salt and pepper the chicken lightly, spray the skillet with cooking spray, and cook 6-7 minutes per side.  Remove the chicken from the pan.  Dice up the chicken into very small pieces.  Return to pan.)

Coarsely chop mixed vegetables.  Add to the pan with the cooked turkey or chicken.  Stir in the teriyaki sauce, hoisin sauce, peanut butter, ginger, rice vinegar, and sesame oil.  Cook over medium-high heat for 5 minutes, stirring frequently.  Add the garlic.  Cook for 1 minute.

Remove from heat.  Stir in the green onions.  Scoop about 1/2 cup turkey or chicken mixture on each lettuce leaf.  Fold lettuce leaf over filling.  Serve with additional hoisin sauce if desired.