Who says a BLT needs to be a sandwich? We took one of America’s favorite sandwiches and turned it into a light lunch or appetizer.
Total Time: 20 minutes
Yield: 4 servings
1 6-inch whole-wheat pita bread round with pocket
Nonstick cooking spray
2 slices turkey bacon, crisp-cooked and finely chopped
2 tablespoons plus 2
teaspoons fat-free or light mayonnaise
1 cup chopped or finely shredded iceberg lettuce
½ of a plum tomato, seeded and chopped
1 tablespoon finely chopped fresh basil (optional)
½ teaspoon grated
Freshly ground black
- Preheat oven to 400° F. Split pita bread around its perimeter with sharp knife to form 2 pita bread halves. Place on baking sheet, inside sides up. Lightly spray with cooking spray. Bake in preheated oven about 5 minutes or until lightly toasted.
- Meanwhile, stir together bacon and mayonnaise in small bowl. Add lettuce, tomato and, if desired, basil. Toss until combined.
- Spoon lettuce mixture on inside sides of toasted pita bread rounds. Sprinkle with Parmesan cheese. If desired, season to taste with pepper and carefully cut into wedges to serve.
Per Serving (2 wedges):
calories: 90; 35 calories from fat
total fat: 4 g; 1 g saturated fat, 0 g trans fat
cholesterol: 15 mg;
sodium: 340 mg
total carbohydrates: 11 g;
fiber: 2 g;
sugars: 2 g
protein: 4 g;
vitamins: vitamin A (4% DV), vitamin C (2% DV);
minerals: calcium (2% DV), iron (4% DV)
exchanges: 1 starch, 0.5 fat