BLT Wraps

The flavors of a good BLT are always on my wish list, but when I think of lunches that are easy to pack. I honestly think a wrap works better than a sandwich – it has fewer edges for things 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’re going to do all of those things in this release, and you’ll be left with a lunchtime winner!

Sometimes when I just need to make a few strips of bacon, I cook the bacon in the air fryer or even in a skillet, but when I’m cooking a pound of bacon like I do for these wraps, you better believe I’ll bake the bacon with it it is easy to clean and stays very crispy.

To bake your bacon, place it on a couple of baking sheets, being careful not to overlap the strips too much. It helps to lift the bacon on a wire rack if you have one, so the heat can circulate around the bacon. However, at least line your baking sheets with foil to make cleaning easier.

The bacon will probably need to bake at 375F for 20 minutes to get nice and crispy. Check out my full back bacon tutorial for a full guide on how to do it!

Preparation of the chive sauce

The ingredients in a BLT are timeless and of course I always love 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, then stirs in a handful of fresh chives and some garlic powder. It’s a nice change from the standard mayo sauce for wraps like these.

Choosing your tomatoes

Depending on the season, I use different tomatoes for BLT wraps. When it’s summer, I choose juicy ripe tomatoes or even heirloom tomatoes and cut them into thin slices. It may be a good idea to season the tomatoes with a pinch of salt as well. When it’s winter and good tomatoes are harder to find, I take the tiny cherry tomatoes, which are always decent, and chop them up and add them to the wraps.

How to roll a perfect BLT wrap

Rolling up a wrap isn’t that hard, but let’s make sure we’re on the same page!

• Start by layering your ingredients in the correct order, making sure you leave some room around the edges. Leaving an inch or two around the edges will make the filling difficult to roll up.
• I like to add sauce first, then lettuce, then tomatoes, then bacon. This means your crispy bacon will be on the inside of the wrap once it’s rolled up.
• To roll up the chain, fold the edges over in half and roll into a tight cylinder, gently tugging on the tortilla as you roll it up.

I like to cut these wraps in half for easier eating!

So many filling ideas!

• Add avocado! Make it a BALT wrap with some freshly sliced ​​avocado.
• Make a club out of it. Adding a few slices of turkey makes it even bigger, approaching a club sandwich.
• Make it hot! Instead of the chive mayonnaise, stir a tablespoon of sriracha into the mayonnaise and use that as the base sauce.

How to pack your BLT wraps for lunch

To transport your lunch, wrap it tightly in foil and place it in a lunch box with an ice pack. The ice pack keeps the wrap chilled, which I think helps keep the salad fresh.

To be honest, it’s fine if you don’t keep this wrap in the fridge for a few hours, but I think it’s best when it’s cold.

Add this to your lunch menu! You will love it!

Yay for the lunch wrap!

• Chicken Frozen Burrito
• Vegetarian Freeze Burrito
• Kid-friendly wraps