YIELD: 10 wraps
PORTION (Serving Size): 1 wrap

1. Preheat broiler in oven.  Preheat fryer to 375 degrees. 
2. Place the 4 large jalapeno peppers in a small baking dish and roast them under the broiler in the oven until lightly charred, approximately 3 – 5 minutes, watching them carefully.  Remove them from the oven and place them in a small bowl covered tightly with plastic wrap and allow the peppers to steam for 5 minutes.  After 5 minutes the peppers will be soft enough to remove the skin, stem and seeds and discard.  Mince the roasted jalapeno pepper and combine with the 2 cups of mayonnaise, 3 tablespoons of Texas Pete Hot Sauce and the salt and pepper.  Mix well and keep refrigerated.
3. Place the 10 strips of bacon on a parchment lined sheet tray and bake them in the oven set at 375 degrees for approximately 20 minutes or until golden brown and crispy.  Remove from the oven and drain the bacon on paper towels. 
4. Drain the pickled jalapeno peppers.  Once drained set up a breading station.  Dredge them in the seasoned flour followed by an even coating of the egg wash and finally into the seasoned bread crumbs.  Fry them until they are golden brown and crispy, approximately 2-3 minutes. Drain well and keep warm.
5. Place the flour wraps on parchment lined sheet trays.  Down the center of the wrap top with 2 slices of pepper Jack cheese. Place them in the oven just long enough to melt the cheese and make the wrap pliable enough to roll up. Remove from oven.
6. Place 4 ounces of shaved Black Forest ham across the center of each wrap followed by 1 strip of bacon, 1 ounce of fresh baby spinach, 8 to 10 breaded fried pickle rings and approximately a 1 ounce drizzle of spicy roasted jalapeno mayonnaise. Carefully roll up each wrap tightly tucking in the ends and then slice the wraps in half and serve immediately.