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 will do all of those things in this version, and you’ll be left with a lunchtime winner!
My Favorite Way to Make Crispy Bacon
Sometimes if I just need to make a few strips of bacon, I’ll cook the bacon in the air fryer or even in a skillet, but if I’m cooking a pound of bacon like for these wraps, you better believe I’ll be baking the bacon so it’s easy to clean up and stays very crispy. To bake your bacon, lay it out on a few baking sheets and try to make sure the strips don’t overlap much. It helps to elevate the bacon on a wire rack if you have one so the heat can circulate all the way around the bacon. At a minimum though, line your baking sheets with foil for easier clean up. The bacon will need to bake for 20 minutes probably at 375˚F to get nice and crispy. Check out my full baking bacon tutorial for a complete guide on this!
Making the Chive Sauce
The ingredients in a BLT are timeless and of course I always like 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 and then you stir in a handful of fresh chives and some garlic powder. It’s a nice change-up from the standard mayo sauce for wraps like this.
Choosing Your Tomatoes
I use a variety of tomatoes for BLT Wraps depending on the season. If it’s summer, I’ll choose juicy ripe tomatoes or even heirloom tomatoes and slice them thin. It can be a good idea to season the tomatoes with a pinch of salt as well. If it’s winter and good tomatoes are harder to find, I’ll use 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 are on the same page!
Start by layering your ingredients in the right order and make sure you leave some space around the edges. If you don’t leave an inch or two around the edges, the fillings will make it hard to roll. I like to add sauce first, then lettuce, then tomato, then bacon. The means that your crispy bacon will be on the inside of the wrap once it is rolled up.To roll the warp, fold the edges over the middle and roll it into a tight cylinder, pull slightly 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 this a BALT wrap with some fresh sliced avocado.Make it a club. Adding a few slices of turkey makes this even a larger wrap and gets closer to a club sandwich.Make it spicy! Instead of the chive mayo, stir a tablespoon of sriracha into mayo and use that as your base sauce.
How to Package Your BLT Wraps for Lunch
To transport your lunch, wrap them tightly in foil and add them to a lunch box with an ice pack. The ice pack will keep the wrap chilled down which I think helps keep the lettuce fresh. To be honest, it’s fine if you don’t refrigerate this wrap for a few hours, but I think it’s best if it’s cold. Add this to your lunch menu! You’re gonna love it!
Yay to Lunch Wraps!
Chicken Freezer Burrito Vegetarian Freezer Burrito Kid-Friendly Wraps
1/2 cup mayo
2 tablespoons thinly sliced fresh chives
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
Bake the bacon for 15-20 minutes until it’s browned and crispy. Then remove the bacon from the baking sheet and let it drain on a few paper towels. Fold the edges over on the wrap and roll it into a tight cylinder. Cut the wrap in half for easier eating. Continue until all wraps are assembled. Wrap ingredients all keep well in the fridge for 1 week. Make wraps on the day you are eating them! Did you love this recipe? Give us some stars below!
