Ingredients:

  • 1/2 cup full-fat mayonnaise
  • 2 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp coarsely ground black pepper
  • 12 strips thick-cut center-cut bacon
  • 2 cups chopped Romaine lettuce
  • 2 large Roma tomatoes, deseeded and diced
  • 4 large 10-inch flour tortillas

Instructions:

  1. Place 12 strips of thick cut bacon in a cold skillet, then turn the heat to medium. Cook for 10 minutes, flipping occasionally until the fat is foamy and the strips are mahogany brown.
  2. In a small bowl, combine 1/2 cup mayonnaise, 2 tbsp Greek yogurt, and 1 tsp Dijon mustard.
  3. Add 1 tsp lemon juice, 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and 1/4 tsp black pepper. Stir until the color is a uniform, pale orange pink.
  4. Dice the 2 Roma tomatoes and use a spoon to scrape out the seeds and watery centers until only the firm outer flesh remains.
  5. Microwave the 4 flour tortillas for 15 seconds between damp paper towels. This makes them pliable so they don't snap during folding.
  6. Spread 2 tablespoons of the sauce over the center of each tortilla, leaving a 1 inch border.
  7. Divide the 2 cups of chopped Romaine and the diced tomatoes evenly among the four tortillas.
  8. Place 3 strips of bacon on top of the vegetables in each wrap.
  9. Tuck the sides in, then roll from the bottom up until the seam is tucked tightly underneath.