Weight Watchers Blt Wraps 3 Points Recipes

Steps:

• Combine the basil, mayonnaise, Dijon mustard, salt, and pepper in a small bowl.
• Spread evenly on the tortillas.
• Top each tortilla with one fourth each of the roast beef, tomatoes, and lettuce; roll up.
• Cut each wrap in half on a slight diagonal.

Steps:

• While heating Bacon to desired crispness, warm the tortilla and spread thin layer of Ranch Dressing on top.
• Arrange the chopped lettuce and halved grape tomatoes in center of tortilla being careful not to overstuff.
• When Bacon reaches it's desired crispness, chop into bitesize pieces and layer over the lettuce and tomatoes. Sprinkle with cheese.
• Fold over the tortilla and enjoy!

Steps:

• Preheat oven to 350°F In a small bowl, combine flour, baking powder and salt.
• In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
• Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.

Steps:

• Place bacon, lettuce and tomato in large bowl, add enough mayo or Miracle Whip to"wet" all ingredients together.
• Salt and pepper to taste.
• Place a"generous" portion of BLT mixture onto tortilla, as if you were making a burrito.
• Wrap and Roll-- your ready to go!
• NOTE: Sometimes the kids will request shredded cheese in their mixture so I just divide into two mixes, one with shredded cheese, one without (I am not one to fool with a classic like a BLT by putting cheese on it).

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.