The classic bacon, lettuce, and tomato sandwich is much easier to eat as a wrap.
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Line microwave-safe plate with 2 paper towels and place bacon on top. Top with 2 more paper towels. Cook in microwave until crispy, 3 to 5 minutes. Use oven mitts to remove plate from microwave. Let bacon cool for 3 minutes.
In medium bowl, stir mayonnaise and sriracha with small spoon until combined.
Stack lettuce leaves on cutting board; trim ends and discard. Chop lettuce into 1-inch pieces.
Add lettuce and tomatoes to bowl with mayonnaise mixture. Use spoon to stir vegetables until well coated with dressing.
Place tortilla on clean counter. Place lettuce and tomatoes in center of tortilla, leaving 2-inch border around edge. Break bacon slices in half and place on top of lettuce and tomatoes. Fold up bottom of tortilla over filling. Fold in sides of tortilla over filling, then roll tightly into log. Cut wrap in half. Serve.
From Tabasco (bottled in Louisiana) to sriracha (originally from Thailand), hot sauces are made around the globe in warm places where chiles are grown. Sriracha is thicker than most other hot sauces and is not as spicy. It’s also made with a little sugar, which balances the heat and explains why this particular hot sauce has become so popular. It’s even on the menu at McDonald’s. Mixed with a little mayonnaise, sriracha becomes a great sandwich spread or dipping sauce for chicken fingers.