- Cook Time
- Prep Time
- 1 pound bacon
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon dijon mustard
- 1/4 cup mayonnaise
- 4 large flour tortillas
- Half of a 4-pound cantaloupe, peeled and very thinly sliced
- 1/4 cup finely chopped red onion
- 1 head green-leaf lettuce, cut into ribbons
In a large skillet, cook the bacon over medium heat until crisp; drain, reserving 3 tablespoons of the bacon fat in the skillet. Whisk in the vinegar, sugar and mustard; season with pepper. Transfer to a medium bowl. Finely chop the bacon.
Spread the mayonnaise evenly on the tortillas. Layer with the bacon, cantaloupe (placed horizontally), onion and 2 cups lettuce. Roll up the tortillas lengthwise; secure with toothpicks and cut in half. Add the remaining lettuce to the bowl of dressing and toss. Serve the wraps with the salad.