Imagine biting into a crispy, golden wrap that perfectly balances the smoky richness of bacon, the tender crunch of fresh asparagus, and the creamy indulgence of garlic-infused cream cheese – all nestled in a wholesome whole wheat tortilla. These Whole Wheat Asparagus and Bacon Wraps are not just a meal; they're a culinary adventure that will transform your breakfast or brunch from ordinary to extraordinary. Whether you're looking to impress weekend guests or treat yourself to a gourmet morning delight, this recipe promises to be your new favorite go-to dish!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Whole wheat tortillas
- Asparagus spears
- Bacon strips
- Cream cheese
- Garlic powder
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C) to prepare for baking the wraps later.
- While the oven is heating, gather all your ingredients: whole wheat tortillas, asparagus spears, bacon strips, cream cheese, garlic powder, salt, and pepper.
- Rinse the asparagus spears under cold water to remove any dirt or impurities. Trim the tough ends of the asparagus by snapping them off or cutting them with a knife.
- In a small bowl, mix the cream cheese with garlic powder, salt, and pepper to taste. This will be your spread for the wraps.
- Lay out a whole wheat tortilla on a clean surface. Spread a generous layer of the cream cheese mixture evenly over the tortilla, leaving about an inch of space around the edges.
- Take 3-4 asparagus spears and place them in a line down the center of the tortilla.
- Next, take 2 strips of bacon and lay them over the asparagus, ensuring they are evenly distributed.
- Carefully roll the tortilla tightly around the asparagus and bacon, starting from one end and rolling to the other. Make sure to keep the filling secure as you roll.
- Repeat the process for the remaining tortillas, cream cheese mixture, asparagus, and bacon until all ingredients are used.
- Once all wraps are prepared, place them seam-side down on a baking sheet lined with parchment paper.
- Bake the wraps in the preheated oven for about 15 minutes, or until the bacon is crispy and the tortillas are lightly golden.
- After baking, remove the wraps from the oven and let them cool for a few minutes before slicing them into bite-sized pieces.
- Serve the Whole Wheat Asparagus and Bacon Wraps warm, with any leftover cream cheese mixture on the side for dipping, if desired.
Tips
- Choose fresh, firm asparagus spears for the best texture and flavor.
- Make sure to pat your bacon dry before adding it to the wrap to ensure maximum crispiness.
- Don't overfill your tortillas – this can make rolling difficult and cause tearing.
- For extra flavor, try adding a sprinkle of herbs like thyme or chives to your cream cheese mixture.
- Use parchment paper to prevent sticking and make cleanup a breeze.
- If you prefer crispier wraps, you can finish them under the broiler for 1-2 minutes after baking.
- Serve immediately for the best taste and texture, while the bacon is still crisp and the tortilla is warm.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 40mg
