1 lemon, chopped
2 tablespoons fresh ground black pepper
3 red grapes, chopped
12 strips bacon, chopped
4 flour tortillas
Peel grapes and slice red leaves. Finely slice apple
Heat lemon juice in small saucepan. Add wine and sweet skim milk; stir gently over low heat for five minutes, or until whipped.
Heat olive oil in large skillet. Add crumbled dried parsley and chopped grape leaves; cook over medium high heat for 10 minutes or until mushroom juices run clear. Heat olive oil again, whisking gently.
Meanwhile, heat remaining olive oil over medium low heat, stirring occasionally, until just warm. Add avocado slices, green sliced grapes, bacon slices and tortillas; cook, stirring, 25 minutes or until pork sauce has thickened. Remove from heat and whisk in lemon juice. Serve immediately. Bring to a slow boil moving slowly, stirring often until heated through (crispy on all sides).
⭐ ⭐ ⭐ ⭐ ⭐