Ingredients
Equipment
Method
- Place bacon strips in a cold skillet in a single layer. Turn heat to medium and cook for 8-10 minutes, flipping halfway through, until crispy. Remove bacon and drain on paper towels. Let cool slightly.
- Wash and thoroughly dry the lettuce, then chop into bite-sized pieces. Slice tomatoes about ¼ inch thick. Pat tomatoes dry with paper towels to remove excess moisture. Season tomato slices lightly with salt and pepper.
- Place one flour tortilla on a microwave-safe plate. Microwave for 10-15 seconds until just warm and pliable. Alternatively, warm in a dry skillet for 30 seconds per side. Keep covered with a towel.
- Lay the warm tortilla flat on a clean surface. Spread a thin layer of mayonnaise across the center of the tortilla, leaving about 2 inches on each edge clear.
- Place chopped lettuce down the center of the tortilla over the mayo. Add 2 strips of crispy bacon on top of the lettuce. Place tomato slices over the bacon. Add any optional toppings like avocado or cheese now.
- Fold the bottom edge of the tortilla up over the filling. Fold both sides tightly toward the center. Roll from the bottom up, keeping everything tight and tucking in any escaping filling.
- Place the wrapped BLT seam-side down on a plate or cutting board. Cut in half diagonally for easier eating. Serve immediately or wrap tightly in plastic wrap for later.
Nutrition
Notes
The secret to perfect BLT Wraps is warming your tortillas so they don't crack, draining bacon properly so wraps don't get greasy, and patting tomatoes dry to prevent sogginess. Make these fresh for best results or pack components separately for meal prep.