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BLT Pita Pockets

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 20 slices turkey bacon
  • ½ cup reduced-fat mayonnaise, I prefer the Hellman’s brand
  • 2 ripe avocados, peeled and coarsely chopped
  • ½ teaspoon white wine or red wine vinegar
  • Salt and pepper
  • 4 vine-ripe tomatoes
  • 4 cups green leaf or romaine lettuce
  • 6 whole wheat pita pocket breads, about 6-inches across

Instructions 

  • Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
  • In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
  • Cut pita breads in half and open the pockets. Spoon a dollop of the avocado mixture into the pocket and fill each pita with bacon, lettuce, and tomatoes – dividing all ingredients evenly between the pita breads.
  • Serve immediately.

Notes

Mayo Mixture: the mayo/avocado mixture becomes quite soupy after sitting for longer than 5-10 minutes, so I suggest mixing that up right before serving so it stays thick and chunky.
Tomatoes + Bacon: also, if your pita pockets are on the small side, you may need to cut the tomatoes and bacon in half to fit everything inside.