BLT Pita Pockets
printed from melskitchencafe.com
*Note: the mayo/avocado mixture becomes quite soupy after sitting for longer than 5-10 minutes, so I suggest mixing that up right before serving so it stays thick and chunky. Also, if your pita pockets are on the small side, you may need to cut the tomatoes and bacon in half to fit everything inside.
20 slices turkey bacon
1/2 cup reduced-fat mayonnaise (I prefer the Hellman's brand)
2 ripe avocados, peeled and coarsely chopped
1/2 teaspoon white wine or red wine vinegar
Salt and pepper
4 vine-ripe tomatoes
4 cups green leaf or romaine lettuce
6 whole wheat pita pocket breads (about 6-inches across)
Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
Cut pita breads in half and open the pockets. Spoon a dollop of the avocado mixture into the pocket and fill each pita with bacon, lettuce, and tomatoes - dividing all ingredients evenly between the pita breads.