Meal Prep BLT Wraps (Printer-friendly)

Crispy bacon, fresh lettuce and tomatoes rolled into portable, make-ahead wraps ready in 30 minutes.

# What you'll need:

→ Meats

01 - 8 slices bacon

→ Vegetables

02 - 2 cups romaine lettuce, chopped
03 - 2 medium tomatoes, sliced

→ Wraps

04 - 4 large flour tortillas, 10-inch each

→ Dressing

05 - 1/4 cup mayonnaise
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon juice
08 - Salt, to taste
09 - Black pepper, to taste

→ Optional Add-Ins

10 - 1 avocado, sliced
11 - 1/2 red onion, thinly sliced

# Method:

01 - Cook bacon in a skillet over medium heat until golden and crisp. Transfer to paper towels to drain excess fat.
02 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix thoroughly until smooth.
03 - Lay each flour tortilla flat and evenly spread a thin layer of the prepared dressing over the surface.
04 - Arrange chopped romaine, tomato slices, 2 bacon slices per wrap, and any desired additional ingredients evenly among tortillas.
05 - Fold in sides of each tortilla, then roll up tightly to enclose filling and form a secure wrap.
06 - Wrap each BLT wrap in parchment or foil for storage and refrigerate for up to 3 days.

# Expert Tips:

01 -
  • You can pack these for work and they won’t get soggy—just keep the dressing tucked in.
  • No one complains about bacon for lunch, and even picky eaters seem to devour these wraps.
02 -
  • If your lettuce is damp, your wraps will get soggy—always dry it thoroughly.
  • Heating the tortillas makes all the difference in getting a tight, non-cracking roll.
03 -
  • Let the bacon cool completely before rolling so it stays crisp inside the wrap.
  • Taste your dressing before spreading—sometimes an extra squeeze of lemon brightens it up just right.

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