½cupreduced-fat mayonnaise, I prefer the Hellman’s brand
2ripe avocados, peeled and coarsely chopped
½teaspoonwhite wine or red wine vinegar
Salt and pepper
4vine-ripe tomatoes
4cupsgreen leaf or romaine lettuce
6whole wheat pita pocket breads, about 6-inches across
Instructions
Cook the bacon on a griddle or skillet over medium-high heat until crisp, setting aside to drain on a paper-towel lined plate.
In a small bowl, combine the mayonnaise, avocado and vinegar. Season with salt and pepper. Slice the tomatoes thinly.
Cut pita breads in half and open the pockets. Spoon a dollop of the avocado mixture into the pocket and fill each pita with bacon, lettuce, and tomatoes – dividing all ingredients evenly between the pita breads.
Serve immediately.
Notes
Mayo Mixture: the mayo/avocado mixture becomes quite soupy after sitting for longer than 5-10 minutes, so I suggest mixing that up right before serving so it stays thick and chunky. Tomatoes + Bacon: also, if your pita pockets are on the small side, you may need to cut the tomatoes and bacon in half to fit everything inside.