BLT Pita Pockets

BLT Pita Pockets:

  • 20 slices bacon
  • 1/2 cup reduced-fat mayonnaise
  • 2 ripe avocados, peeled and coarsely chopped (I did not include this)
  • 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.
Serve immediately.