This recipe would be a great mixed meal to enjoy on a rest day due to its low carbohydrate content.
Health Benefits
Avocados are a great source of monounsaturated fatty acids, also known as 'good fats' which lower the risk of diseases such as heart disease.
Expert Tips
Enjoy the salad without the wrap for a lower carb meal.
Equipment
Non-stick pan
Chopping board
Microwave
Ingredients
½tbspOlive oil
150gBacon medallion steak
½Avocado
6Cherry tomatoes
100gWild leaf salad
½Red onion
15gParmesan cheese
2Tortilla wraps
Dressing
1tbspLemon juice
2tbspGreek yoghurt
2tspWhole grain dijon mustard
½tbspOlive oil
½tspSmoked paprika
¼tbspGarlic powder
1pinchSalt
Black pepper
15gParmesan cheese
2Servings
Instructions
Preheat some olive oil on a pan. Cook the bacon medallion on a medium heat for 5 minutes on each side. Remove from the pan when cooked through and chop up into bite size pieces. Leave to cool.
Mix all of the ingredients for the dressing together in a small bowl until smooth.
Dice up the avocado.
Chop up the red onion and cherry tomatoes.
Mix the bacon, avocado, red onion, tomatoes and salad mix together in a large bowl.
Pour in the dressing and mix well to fully coat the leaves. Add in the rest of the parmesan cheese and mix well.
Heat the tortilla wrap in the microwave for 30 seconds.
Place the salad in the centre of the tortilla and fold 1 side of the tortilla over filling and roll up.