large ripe tomatoes, seeded and coarsely chopped (about 1 3/4 cups)
finely chopped red onion
chopped fresh cilantro
finely chopped fresh jalapeno chile pepper*
turkey bacon or reduced-sodium turkey bacon
light mayonnaise or salad dressing
vegetable-flavor flour tortillas or flour tortillas
fresh baby spinach
In a medium bowl, combine tomatoes, red onion, cilantro, and chile pepper. Stir in lime juice and kosher salt. Set aside.
Cook bacon according to package directions. Drain well on paper towels; cut bacon into large pieces.
To assemble sandwiches, spread mayonnaise over tortillas; top with spinach. Using a slotted spoon, spoon tomato salsa over spinach. Top with bacon. Roll up tortillas to enclose filling. Cut each tortilla in half.
From the Test Kitchen
- Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and water.
(Bacon, Lettuce, and Tomato Salsa Sandwich)
- Servings Per Recipe 4,
- cal. (kcal) 227,
- Fat, total (g) 9,
- chol. (mg) 30,
- sat. fat (g) 3,
- carb. (g) 27,
- fiber (g) 2,
- pro. (g) 8,
- sodium (mg) 625,
- Percent Daily Values are based on a 2,000 calorie diet