Four 4.5-inch fried corn tortillas (see Cook's Notes)
1 cup sour cream
1 avocado, thinly sliced
1 cup store-bought or homemade salsa, recipe follows
1 stick (8 tablespoons) unsalted butter
1/2 cup oil
5 Roma tomatoes, halved
4 garlic cloves
3 chipotle chiles
1 small jalapeno
1 small Spanish onion, quartered
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 teaspoon sugar
Steps:
On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
Preheat the oven to 400 degrees F.
Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.
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