Don’t you melt looking at those eyes?! I just want to squeeze her and kiss her all day long. Warning: I am not sorry for the puppy gushing overload that will be happening on greens & chocolate.
In addition to picking up Maddie this weekend, we did lots and lots of cooking. Saturday night my mom had family over for Easter since we couldn’t all get together on Sunday. Everyone brought appetizers and these wraps were one of our contributions. They were pretty simple to whip up and I personally couldn’t keep myself from going back for thirds. The combination of the salty, smoky bacon with the sweet sun-dried tomatoes and the light and fresh taking aioli was addicting!
While we cut these small for appetizer portions, you could certainly just cut them in half to make a wrap for a fun lunch.
BLT Wraps with Lemon Basil Aioli
recipe adapted from 20something cupcakes
makes 10-15 wraps
1/2 cup finely chopped fresh basil
1 cup light mayo made with olive oil
zest and juice of 1 lemon
1 tbsp minced garlic
2 lbs bacon
10-15 wraps, depending on how large they are
8.5 ounce contained sun-dried tomatoes in oil, chopped
1 bag baby spinach
To make the basil aioli: combine basil, mayo, lemon juice and zest, and garlic in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.
Cook the bacon until crisp. You can do this on stove top, or my favorite method: in the oven.
To make the wraps: take on wrap and lay it out flat. Place a heaping tablespoon of aioli on the wrap, and spread evenly, leaving a border of about 1″ around the edges. Add 2 slices of bacon to wrap, then sprinkle a few sun-dried tomatoes and a handful of spinach (all are estimations, and you can add more/less to your liking).
Fold the sides of the wrap in, then roll tightly. Cut in half diagonally for larger servings, or cut in quarters for smaller, appetizer sized servings. Repeat until all ingredients are used. Cover and refrigerate until ready to serve. Enjoy!