Bacon avocado wrap
Author: Alice (Caregiver)
INGREDIENTS:**
ml MCT Oil
g Gia Sundried Tomatoe Paste (HCP added*)
g Garlic Puree (GIA) (HCP added*)
g Mixed herbs, dried
g Almonds, flaked and ground
g Bacon rashers, back, raw
g Avocado, average, flesh only
g Tomatoes, cherry, raw
g Hellmans light mayonnaise (HCP added*)
g Tortilla, wheat, soft
g Eggs, chicken, white, boiled
g Yeo Valley Greek Natural Yoghurt (HCP added*)
g Strawberries, raw
g Dark Chocolate Lindt 90 % cocoa (HCP added*)
Directions:
1. Add all ingredients to a bowl except the water.
2. Mix in boiling water until a dough is formed.
3. Cover and place in fridge for 10 minutes to cool (this makes it easier to roll).
4. Using an A4 sized piece of greaseproof paper, place the ball in the centre of
one half, fold the other half of the paper over the ball, flatten out and roll with
a rolling pin to create a circle, approx. 12cm in diameter.
5. Heat a frying pan over a medium heat and dry fry the tortilla for 1 minute on
each side.
Filling
1. Heat oil in frying pan over a medium heat, add bacon and cook for 5 minutes.
2. Spread the mayonnaise over the tortilla, add the bacon, tomatoes, sl
Nutrition Information (for entire recipe):
Carbohydrate:
20.3
Calories: 512
Fat:
38.79
Protein:
18.77
Ratio:
0.99:1
Tags:
Modified Ketogenic Diet (MKD)MCT Ketogenic DietMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
