These fried green tomato wraps use seasonally available green tomatoes which are lightly fried. The crispy combo with the bacon and creamy dressing is hard to beat!

Ingredients

Instructions

For bacon: Lay out bacon strips on a baking sheet lined with foil. Place in a 350 degree oven for 15-18 minutes until crispy. Then let drain on a few paper towels.

For Tomatoes: Slice tomatoes about 1/2-inch thick and season with a pinch of salt and pepper. Prepare breading station with flour seasoned with a big pinch of salt, eggs and water in a bowl, and cornmeal with chili powder and salt in a bowl.

Dredge the tomatoes in flour, then eggs, then cornmeal and place on a plate or wire rack. Repeat with all the tomato slices.

Heat oil in a large skillet over medium heat. Test temperature by adding some flour and it should sizzle immediately. Fry tomatoes for 2-3 minutes per side, flipping. Ideally, the oil will come up about halfway on the tomatoes. If it completely covers them, that’s okay though.

Remove tomatoes and let cool slightly.

Make a wrap by spreading some mayo and hot sauce in a thin layer on a tortilla. Place a few leaves of lettuce on top and then a few strips of bacon and 2-3 fried green tomatoes. I like to cut them in half for easier wrapping.

Wrap the tortilla up tightly, cut in half, and serve immediately!

Nutrition Info