| 1 | ripe avocado, pitted, peeled and mashed |
| 1 | tablespoon Old El Paso® taco sauce |
| 1/4 | teaspoon garlic salt |
| 4 | Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package) |
| 8 | oz thinly sliced cooked turkey |
| 8 | slices packaged precooked bacon (from 2.2-oz package) |
| 4 | leaves romaine lettuce |
| 1/4 | cup drained roasted red bell peppers (from 7-oz jar), large pieces cut up |
Serve with...
Pineapple-Orange Colada
Total Time:
5 min
| 1. | In small bowl, mix avocado, taco sauce and garlic salt. Spread about 1 tablespoon on each tortilla. |
| 2. | Top tortillas with turkey; spread with any remaining avocado mixture. Top with bacon, lettuce and bell peppers. |
| 3. | Fold in sides of each tortilla; roll up. Cut each in half. Serve immediately, or wrap each sandwich in plastic wrap, then refrigerate until serving or up to 24 hours. |
|
| For the best results and flavor, purchase avocados that are slightly soft to the touch. If they are still firm, let stand at room temperature for a couple of days. |
|
| To save time, use refrigerated guacamole instead of the avocado, taco sauce and garlic salt. |
Nutrition Information:
410 ( 190); 22g ( 5g, 1g); 70mg; 810mg; 26g ( 3g, 1g); 27g 45%; 50%; 8%; 15% 1 1/2 ; 0 ; 0 ; 3 ; 1 1/2 2