Lay each tortilla on a 12” square piece of parchment or wax paper.
Place 1 oz of Little Leaf Farms Crispy Green Leaf in the center of each tortilla, leaving a one-inch ring of tortilla around the edge that is not covered by the greens.
Place 4 slices of Cabot Colby Jack Cracker Cut on top of the greens.
Layer on three slices of turkey breast followed by three tomato slices and two slices of cooked bacon.
To roll the wrap: fold in the left and right sides of the tortilla so they are just overlapping the ingredients. Take the bottom edge of the tortilla and fold it one third of the way across, then continue to roll up the wrap stuffing in any ingredients that poke out.
Place the rolled-up wrap at the corner of the parchment paper, seam side down. Roll the wrap towards the center of the paper, securing the corner of the paper with your hand so that it folds under the warp as you roll. When you get to the center, fold both sides of the parchment paper over the top and then continue to roll. Affix the loose corner of the parchment with tape.
Take these wraps on the go and bring a couple dipping sauces along. Dipping your wrap in the sauces as you eat, as opposed to using a creamy spread inside the wrap, will prevent you from ending up with a soggy wrap and you’ll be able to dip to your heart’s content.
Mix all the ingredients in a bowl and transfer the mixture to a container you can take on the go.
Let the dip sit in the refrigerator for a few hours so the flavors can mingle.
Ingredients
Directions
Lay each tortilla on a 12” square piece of parchment or wax paper.
Place 1 oz of Little Leaf Farms Crispy Green Leaf in the center of each tortilla, leaving a one-inch ring of tortilla around the edge that is not covered by the greens.
Place 4 slices of Cabot Colby Jack Cracker Cut on top of the greens.
Layer on three slices of turkey breast followed by three tomato slices and two slices of cooked bacon.
To roll the wrap: fold in the left and right sides of the tortilla so they are just overlapping the ingredients. Take the bottom edge of the tortilla and fold it one third of the way across, then continue to roll up the wrap stuffing in any ingredients that poke out.
Place the rolled-up wrap at the corner of the parchment paper, seam side down. Roll the wrap towards the center of the paper, securing the corner of the paper with your hand so that it folds under the warp as you roll. When you get to the center, fold both sides of the parchment paper over the top and then continue to roll. Affix the loose corner of the parchment with tape.
Take these wraps on the go and bring a couple dipping sauces along. Dipping your wrap in the sauces as you eat, as opposed to using a creamy spread inside the wrap, will prevent you from ending up with a soggy wrap and you’ll be able to dip to your heart’s content.
Mix all the ingredients in a bowl and transfer the mixture to a container you can take on the go.
Let the dip sit in the refrigerator for a few hours so the flavors can mingle.