Name: Sweet Potato–Bacon Wrap for One
Total time: 45 min
Ingredients: 1/4 ripe avocado; 1 1/2 teaspoons white wine vinegar , white vinegar, or apple cider vinegar; 1/2 teaspoon minced fresh dill or cilantro; 1/4 teaspoon table salt , divided; 2 slices bacon; 1/4 sweet potato (4 ounces), peeled or unpeeled, cut into ½-inch pieces; 1 (10- or 12-inch) flour tortilla; 1/2 cup baby arugula , baby spinach, or baby kale

Why This Recipe Works

Sturdy sweet potatoes are the perfect (and unexpected) star of this make-ahead wrap. We added salty, crispy bacon to contrast the tender sweet potato, and found that peppery arugula and a mashed avocado dressed up with vinegar and fresh herbs gave us punch and necessary tang. Bonus: The vinegar also prevented the avocado from oxidizing. To keep the sogginess at bay, it was all about careful construction. While we typically would spread the avocado directly on the wrap, crispy bacon is the first line of defense here, followed by the arugula. The avocado dressing was then dolloped on top, followed by potatoes—which we cooled to room temperature before assembling—and finally, the second piece of bacon. With a lunch like this, your emails can wait.

Before You Begin

This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Using fork, coarsely mash avocado, vinegar, dill, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in bowl; set aside. Cook bacon in 10-inch skillet over medium heat until fat is beginning to render, about 2 minutes. Flip bacon and cook until crispy, about 6 minutes, flipping as needed. Transfer to paper towel–lined plate to drain.

Pour off all but 1 tablespoon fat from skillet (or add oil to equal 1 tablespoon). Add potato, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper to skillet and cook over medium-low heat until tender throughout and lightly browned, about 8 minutes. Transfer to paper towel–lined plate with bacon and let cool completely, about 10 minutes.

Place 1 piece bacon in center of tortilla. Top bacon with arugula, then dollop with avocado mixture and sprinkle sweet potatoes over top. Place remaining piece bacon over top. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Serve. (Wrap can be refrigerated for up to 24 hours.)