- 1 pound [454 g] bacon slices
- 12 burrito-size flour tortillas
- 3 cups [750 mL] shredded lettuce
- 3 tomatoes, chopped
- Mayonnaise, to taste
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- Fry bacon slices into an al foil skillet onto camp fire rack over hot coals until golden brown and crisp.
- Drain onto paper toweling.
- Arrange 2 slices drained crisp bacon slices down the center of each tortilla.
- Evenly top each with shredded lettuce, chopped tomatoes and mayonnaise.
- Roll, and enjoy!
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