Meal Prep BLT Wraps (Printable)
Crispy bacon, tomatoes and lettuce with creamy Dijon mayo rolled in tortillas for quick make-ahead lunches.
# What You 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 each)
→ 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 Cook:
01 - Place bacon slices in a skillet over medium heat and cook until crisp. Transfer to paper towels to drain excess fat.
02 - In a small mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth and set aside.
03 - Lay each flour tortilla flat and evenly spread a thin layer of dressing over the surface.
04 - Top each tortilla with chopped romaine, tomato slices, two bacon strips, and optional sliced avocado or red onion.
05 - Fold the sides of the tortilla inward and roll tightly to create a compact wrap.
06 - Wrap each prepared BLT wrap in parchment or foil and refrigerate for up to three days.
# Expert Tips:
01 -
- You can prep these ahead and still get that satisfying crunch and flavor in every bite.
- It's the easiest way to capture BLT goodness without making a mess—or a whole pile of dirty dishes.
02 -
- If you layer tomatoes directly next to the tortilla, you’ll end up with a soggy wrap by lunchtime—learned that the messy way.
- Letting the bacon drain completely keeps the wrap fresh and prevents any greasy pockets.
03 -
- Rolling tightly yet gently keeps your wraps from bursting open in your lunch container.
- For meal prepping, slip a small sheet of paper towel inside the parchment before wrapping to absorb extra moisture.