Fish Face BLT Wrap
Prep Time:
10 minutes
Servings:
1
Ingredients:
- 10 Bluewater Potato Crunch Fillets
- 5 - 8” Sundried tomato & basil wraps
- 10 Iceberg lettuce leaves
- 1 Orange pepper, sliced
- 1 Avocado
- 5-2% Milk American cheese slices, halved
- 5 Turkey bacon slices
- Ranch salad dressing, low fat
- 10 Pimento olives
- 15 Fancy toothpicks
Directions:
Prepare Bluewater Potato Crunch Fillets and turkey bacon according to package instructions. Lay wrap flat onto plate, place 2 lettuce leaves in middle of wrap followed by 2 cooked fish fillets so that they are touching end to end. Halve the bacon slices and place on top of fillets so it will stick out the ends of wrap to resemble tongue. Top bacon halves with one cheese half, 1-2 Tbsp dressing and evenly distribute avocado slices amongst five wraps. Roll wraps up, secure with toothpick in center, secure 2 pimento olives at one end of wraps to resemble fish eyes and enjoy!
