Radicchio, Bacon and Tomato Tortillas

At a glance
Royal Rose Product
slices thick bacon
1 small head Royal Rose radicchio, chopped coarsely
1 large tomato, chopped
Pinch red pepper flakes
1 tablespoon balsamic vinegar
2 large wheat flower tortillas, heated
In a medium skillet, cook the bacon over medium heat until very crisp. Drain on paper towels and crumble the bacon into bits; set aside. Drain off all but 1 tablespoon of the bacon drippings and cook the radicchio for several minutes, until it starts to wilt. Add the tomato and red pepper flakes and cook for another 5 minutes. Remove from the heat and add the bacon and balsamic vinegar. Mix well. Divide the mixture evenly between the two tortillas. Roll up and serve immediately.