- 1/4 avocado, mashed
- 2 teaspoons (10 g) mayonnaise
- One 8-inch (20 cm) flour tortilla
- 2 slices (15 g) bacon, cooked and crumbled
- 2 tablespoons (15 g) shredded, white Cheddar cheese
In a small bowl, mash the avocado and mix with the mayonnaise.
Place the tortilla on a cutting board, and spread the mayonnaise–avocado mixture evenly over the top. Top with the bacon and cheese.
Roll the tortilla tightly. Cut the tortilla roll in half, and then into 1-inch (2.5 cm) pieces.
Yield: 1 serving
Save time in the morning by assembling pinwheels the night before and packing them in the lunchbox.
Recipe courtesy of Fair Winds Press, 2014.