Nutrition per serving may change if servings are adjusted.
5 ounces fresh or frozen shelled edamame (about 1 cup)
1 medium fresh jalapeño chile pepper, seeded and chopped (see Tip)
2 tablespoons snipped fresh cilantro
2 tablespoons lemon juice
2 tablespoons water
1 clove garlic, halved
4 slices soy bacon or turkey bacon
4 8 inch whole-wheat flour tortillas or vegetable-flavored flour tortillas
2 cups torn mixed salad greens
2 medium tomatoes, seeded and chopped
If necessary, cook edamame according to package directions. Drain; rinse with cold water. Drain again. In a food processor, combine edamame, chile pepper, cilantro, lemon juice, water and garlic. Cover and process until smooth. Set aside.
Cook bacon until crisp. Drain well on paper towels. Chop bacon.
To assemble, spread about ¼ cup of the edamame mixture on each tortilla. Top with salad greens, tomatoes and chopped bacon, placing these ingredients on one third of each tortilla. Roll up to enclose filling. Secure with a toothpick or wrap bottoms in foil to hold together. Cut in half to serve.
Tip: Chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.