My husband was skeptical about this recipe. I still don’t understand why. How could this not be good? I have turned the jalapeno popper into a light and almost healthy wrap. Bacon is healthy right? These wraps ended up being devoured. Don’t let the fact there are 4 jalapenos on each wrap scare you. It won’t burn your face off. The roasting process takes away most of the heat. In fact, you could probably double the number of jalapenos and be fine. This wrap is perfect for a summer picnic. Enjoy!
4 large tortilla wraps
16 jalapenos, hulled and seeded
8 tablespoons cream cheese
8 slices bacon, cooked
4 cups fresh spinach
1. Roast the jalapenos by slicing off the flesh of the jalepeno, leaving behind the hull and seeds. Place the jalapeno flesh onto a baking sheet and roast under a broiler set to high heat until the skins get blackened. Once they are browned, remove them from the oven and put them in a plastic bag for about 20-30 minutes. This will allow you to remove the skins easily. Remove the skins and set aside.
2. Compile the wraps by spreading 2 tablespoons of cream cheese onto each tortilla wrap. Top with 4 of the roast jalapenos, 2 slices of bacon, and about 1 cup of fresh spinach. Drizzle with BBQ sauce.
3. Roll up and enjoy!