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1/1 Photo of Avocado, Bacon and Shrimp Wraps
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.
Units: US | Metric
Serving Size: 1 (315 g)
Servings Per Recipe: 2
The following items or measurements are not included: