¼ tsp olive oil
30 g WeightWatchers bacon, cut into strips
2 tbsp mashed avocado
2 pieces Barley Mountain bread or gluten-free tortilla wrap
½ cup shredded iceberg lettuce
1 small tomato, sliced
1 slice reduced-fat tasty cheese, cut into strips
- Heat oil in a small non-stick frying pan over medium-high heat. Add bacon and cook for 2-3 minutes, turning occasionally, or until slightly crisp. Drain on a plate lined with paper towel.
- Spread 1 tablespoon avocado over the wrap. Top about one-third with lettuce, tomato, cheese and bacon. Roll it up to enclose filling. Serve.