Meal Prep BLT Wraps (Printable)
Crisp bacon, tomatoes, lettuce and tangy mayo-mustard dressing rolled in flour tortillas for an easy, portable lunch.
# What You 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)
→ 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
# How To Make It:
01 - Cook bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain excess fat.
02 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
03 - Lay each tortilla on a flat surface and spread a thin layer of dressing evenly across each one.
04 - Layer chopped romaine lettuce, tomato slices, two slices of bacon per wrap, and optional avocado or sliced red onion evenly on each tortilla.
05 - Fold in the sides of each tortilla and roll up tightly to secure the filling.
06 - For portability, wrap each assembled wrap tightly in parchment paper or foil and refrigerate for up to three days.
# Expert Suggestions:
01 -
- You can prep several at once for grab-and-go lunches that actually stay crisp.
- Every bite balances smoky bacon, tangy dressing, and crunchy freshness in a single satisfying roll.
02 -
- Adding ingredients while the tortillas are too cold leads to cracked, messy wraps.
- Putting the tomato in direct contact with bacon keeps everything from getting soggy, which I learned after one too many limp midday surprises.
03 -
- Pressing the wrap lightly with your hands before slicing helps seal everything securely for less filling fallout.
- Mixing a little Greek yogurt into the dressing yields an even lighter bite without sacrificing flavor.