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¾ cup
Dijon mustard
2 tablespoons
spinach tortillas (burrito size, 9 or 10 inches)
4
cooked bacon
8 slices
shredded lettuce
5 cups
shredded Monterey Jack cheese
1⅓ cup
chopped tomatoes
1 cup
For safe meat preparation, reference the USDA website.
In a small bowl, mix together ¼ cup dressing with the Dijon mustard. Using a pastry brush, paint this mixture in a thin coat over the tortillas.
Place 2 slices of bacon on each tortilla.
In a medium bowl, combine all the remaining ingredients, tossing well. Arrange evenly on the tortillas and roll up to close.
Cut each roll in half (on the slant) to serve.
