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Recipes: bacon, lettuce and tomato salsa wraps

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A wrap is a type of sandwich made with a soft flatbread rolled around a filling. The most used flatbreads are wheat-flour tortillas, lavash or pita.

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Armenians, Greeks, Kurds, Mexicans and Turks have been eating wraps since before the 1900s. Mexicans call them tacos, and they come in a variety of ingredients, such as corn, flour and wheat.

In its Western form, the wrap likely comes from California, as a generalization of the Tex-Mex burrito, and became popular in the 1990s. It is possible it was invented and named at a southern California chain called I Love Juicy in the early 1980s. The Bobby Valentine Sports Gallery Café in Stamford, Connecticut is sometimes claimed as the inventor of the wrap at about the same time. However, Valentine is adamant about it, saying, “Well, that’s legend and folklore, but until somebody disputes me or comes up with a better story, I’ll say I invented the wrap.”

Whether invented in California or Connecticut, it is likely you will enjoy this bacon, lettuce and tomato salsa wrap recipe shared by Diabetic Living.


  • 2 large, ripe tomatoes, seeded and coarsely chopped
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon finely chopped fresh jalepeῆo chile pepper
  • 1 tablespoon lime juice
  • ⅛ teaspoon kosher salt
  • 8 slices turkey bacon or reduced-sodium turkey bacon
  • ¼ cup light mayonnaise or salad dressing
  • 4 10-inch vegetable-flavor flour tortillas or flour tortillas
  • 2 cups fresh baby spinach


  1. For salsa, in a medium bowl, combine tomatoes, red onion, cilantro and chile pepper. Stir in lime juice and salt. Set aside.
  2. Cook bacon according to package directions. Drain well on paper towels; cut bacon into large pieces.
  3. To assemble wraps, spread mayonnaise over tortillas; top with spinach. Using a slotted spoon, spoon salsa over spinach. Top with bacon. Roll up tortillas. Cut each tortilla in half.

Makes 4 (2-wrap-half) servings.



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