Meal Prep BLT Wraps (Printable)
Crispy bacon, tomatoes and lettuce with a tangy mayo-Dijon spread, rolled in tortillas for easy make-ahead lunches.
# What You'll Need:
→ Meats
01 - 8 slices bacon
→ Vegetables
02 - 2 cups chopped romaine lettuce
03 - 2 medium tomatoes, sliced
→ Wraps
04 - 4 large flour tortillas (10-inch)
→ 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
# How To Make It:
01 - Place bacon slices in a skillet over medium heat and cook until crisp. Drain bacon on paper towels and set aside.
02 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir well until smooth.
03 - Arrange each flour tortilla flat on a clean surface and spread a thin, even layer of the prepared dressing over each tortilla.
04 - Distribute chopped lettuce, tomato slices, 2 slices of bacon, and desired optional add-ins evenly among all tortillas.
05 - Fold the sides of each tortilla inward and roll tightly to enclose the fillings, ensuring a secure seal.
06 - Wrap each prepared BLT wrap tightly in parchment paper or aluminum foil and refrigerate for up to 3 days.
# Expert Hints:
01 -
- You can assemble these wraps days ahead and they stay fresh, making weekday lunches a breeze.
- Every bite combines crisp bacon, creamy dressing, and juicy tomatoes, with none of the usual soggy toast troubles.
02 -
- If you overload the wraps, they’ll burst open — less is more when rolling.
- Letting hot bacon cool before assembling is key, or your lettuce gets wilted and sad.
03 -
- Layering lettuce directly over the dressing forms a moisture barrier and keeps tortillas from getting soggy overnight.
- Crisping bacon low and slow gives you even crunch without burnt spots.