Submitted by: Marcia
Attributed to: America's Test Kitchen
Category: Pork
Description:
Prep time: 15 minutes
Total time: 1 hour
Servings: 4
Difficulty rating: 1
Ingredients:
1 Ripe avocado
2 Tablespoons white wine vinegar, white vinegar or apple cider vinegar
2 Teaspoons minced fresh dill or cilantro
1 Teaspoon salt, divided
1 Teaspoon pepper, divided
8 Slices bacon
1 Sweet potato (1 pound), peeled or unpeeled, cut into 1/2" pieces
4 (10 or 12 inch)Flour tortillas
2 Cups baby arugula, baby spinach or baby kale
Special tools/utensils needed:
Directions:
Using fork, coarsely mash avocado, vinegar, dill, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a bowl; set aside.
Cook bacon in skillet over medium heat until fat is beginning to render, about 2 minutes. Flip bacon and cook until crispy, about 6 minutes, flipping as needed. Transfer to paper towel-lined plate to drain.
Pour off all but 4 Tablespoon fat from skillet (or add 4 Tablespoon oil). Add sweet potato, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper to skillet and cook over medium-low heat until tender throughout and lightly browned, about 8 minutes.Transfer to the paper towel-lined plate with bacon and let cool completely, about 10 minutes.
Place 1 piece of bacon in center of tortilla. Top bacon with arugula then dollop with avocado mixture and sprinkle sweet potatoes over top. Place remaining piece bacon over top. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Serve.
Wrap can be refrigerated for up to 24 hours.