Meal Prep BLT Wraps (Printable)
Crisp bacon, juicy tomatoes and creamy Dijon mayo rolled in flour tortillas for quick, portable 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 diameter)
→ Dressing
05 - 1/4 cup mayonnaise
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon juice
08 - Salt and pepper, to taste
→ Optional Add-Ins
09 - 1 avocado, sliced
10 - 1/2 red onion, thinly sliced
# Directions:
01 - Arrange bacon slices in a skillet over medium heat and cook until golden and crispy. Transfer to paper towels to drain excess fat.
02 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Lay each flour tortilla flat. Spread a thin, even layer of the dressing over each tortilla.
04 - Distribute the chopped lettuce, tomato slices, two bacon strips per wrap, and any optional add-ins evenly among the tortillas.
05 - Fold the sides of each tortilla inward, then roll tightly to form a wrap, ensuring the filling remains secure.
06 - Individually wrap each completed BLT wrap in parchment paper or foil. Refrigerate for up to three days.
# Expert Advice:
01 -
- You can assemble them ahead, and they stay fresh for days in the fridge.
- Each bite is a mix of crispy, creamy, and juicy flavors that somehow just never get old.
02 -
- If your bacon isn’t drained well enough, it can turn the wraps greasy and soggy.
- Spreading the dressing all the way to the tortilla’s edge helps the wrap seal and hold together after rolling.
03 -
- Layering lettuce under the bacon keeps the tortilla from absorbing grease.
- Slightly undercooking the bacon keeps it crisp after cooling in the fridge.