BLT Wraps
BLT Wraps
- Total Time: 30 minutes
Description
The flavors of a good BLT are always on my instantly crave-able list but when I’m thinking of lunches that are easy to pack. I honestly think a wrap works better than a sandwich—it has less edges for stuff to fall out, after all!
The trick to making a good BLT wrap is to make super crispy bacon, stack the ingredients in the right order, and use a good sauce. We will do all of those things in this version, and you’ll be left with a lunchtime winner!
My Favorite Way to Make Crispy Bacon
Sometimes if I just need to make a few strips of bacon, I’ll cook the bacon in the air fryer or even in a skillet, but if I’m cooking a pound of bacon like for these wraps, you better believe I’ll be baking the bacon so it’s easy to clean up and stays very crispy.
To bake your bacon, lay it out on a few baking sheets and try to make sure the strips don’t overlap much. It helps to elevate the bacon on a wire rack if you have one so the heat can circulate all the way around the bacon. At a minimum though, line your baking sheets with foil for easier clean up.
The bacon will need to bake for 20 minutes probably at 375˚F to get nice and crispy. Check out my full baking bacon tutorial for a complete guide on this!
Making the Chive Sauce
The ingredients in a BLT are timeless and of course I always like to add mayo to my BLTs. You could just smear some mayo on these wraps and call it a day, but I thought I’d give the option of a slightly different sauce.
This fresh chive mayo starts with mayo and fresh lemon juice and then you stir in a handful of fresh chives and some garlic powder. It’s a nice change-up from the standard mayo sauce for wraps like this.
Choosing Your Tomatoes
I use a variety of tomatoes for BLT Wraps depending on the season. If it’s summer, I’ll choose juicy ripe tomatoes or even heirloom tomatoes and slice them thin. It can be a good idea to season the tomatoes with a pinch of salt as well. If it’s winter and good tomatoes are harder to find, I’ll use the tiny cherry tomatoes, which are always decent, and chop them up and add them to the wraps.
Ingredients
1 pound bacon
1 head butter lettuce, leaves roughly chopped
3 small ripe tomatoes, sliced
6 large burrito-size tortilla wraps
For the easy chive mayo
1/2 cup mayo
2 tablespoons thinly sliced fresh chives
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
Instructions
Preheat oven to 375˚F.
Cook the bacon:
Arrange the bacon on a few baking sheets with foil or elevate them on a wire rack, making sure the bacon is not overlapping.
Bake the bacon for 15-20 minutes until it’s browned and crispy. Then remove the bacon from the baking sheet and let it drain on a few paper towels.
Make the chive mayo:
In a medium bowl combine the mayo, chives, lemon juice, garlic powder, and salt. Set aside.
Assemble the wraps:
Spread about 2 tablespoons of the chive mayo onto your wrap. Then layer with butter lettuce, tomato slices, followed by 3-4 strips of crispy bacon.
Fold the edges over on the wrap and roll it into a tight cylinder. Cut the wrap in half for easier eating.
Continue until all wraps are assembled.
Packing the wrap for lunch:
Roll the wrap tightly in foil and keep it in the fridge until you leave. I like to pack the wraps in a bag with a cold pack, but they are fine wrapped up for a few hours also. I think the wrap is best when the lettuce is nice and crispy and cold.
Wrap ingredients all keep well in the fridge for 1 week. Make wraps on the day you are eating them!
Notes
N/A
- Prep Time: 10 mins
- Cook Time: 20 mins