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Ingredientes
- 1 lb black-eyed peas- cooked
- 5 lbs pork bacon
- 1 cup Spanish onions- sliced
- 1 cup red peppers- diced canned, drain
- 1 cup black olives- sliced canned, drain
- 1/4 oregano, dry
- 1/2 cup parsley, fresh- chopped
- salt and pepper to taste
- 20 each lettuce leaves
- 5 lbs tomato-slice
- For dressing:
- 1 cup red wine vinegar
- 2 cups olive oil
- 1/4 cup garlic, whole peeled
- 1/4 cup dijon mustard
- 1/4 cup sugar
- 20 each garlic herb wrap
Direcciones
- Combine peas, onions, red peppers, olives, oregano, and parsley in a large bowl.
- For dressing: Add all ingrediendts into small bowl. Whisk ingredients together using a whire whisk for about one minute. Season with salt and pepper, the spoon over salad.
- Place garlic herb wrap on work surface. Spread 3 oz of bean and bacon mixture on bottom half of the wrap, add 3 slices of pork bacon, top with lettuce leaves and sliced tomato and proceed to rool wrap from the bottom half to the top.
- Seal the wrap, then slice in half on the bias
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 206g | |
| Recipe makes 20 servings | |
| Calories 858 | |
| Calories from Fat 751 | 88% |
| Total Fat 83.78g | 105% |
| Saturated Fat 21.52g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 985mg | 41% |
| Potassium 360mg | 10% |
| Total Carbs 10.68g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.9g | 3% |
| Protein 15.52g | 25% |
