b'BLT Burrata with Chipotle-Tomato Dressing SYLVAIN DELPIQUEMakes 4 servings4 8-inch spinach tortillas8 leaves hydroponic Boston lettuce4 slices red beefsteak tomato12 strips crispy bacon2 8-ounce pieces burrata, cut in half4 bamboo skewersFOR THE CHIPOTLE-TOMATO DRESSING:1 tablespoon chipotle pepper (Canned is fine.)1 8-ounce can tomato juice1 tablespoon lemon juice3 tablespoons Pompeian Extra Virgin Olive OilSalt and pepperIn a medium bowl, whisk together the ingredients for the dressing.Preheat the oven to 350 degrees.Place the spinach tortillas on a baking sheet. In the middle of each tortilla, stack 2 lettuce leaves, 1 tomato slice, 3 strips of bacon and 1 piece of burrata. Top with chipotle-tomato dressing.Fold 2 sides of each tortilla up around the burrata and hold together with a bamboo skewer. Bake for 6 minutes.Serve the burrata in the wrap, just like a taco; eat with a knife and fork.37'