Meal Prep BLT Wraps (Printable Version)
Crispy bacon, tomato, lettuce and tangy mayo‑Dijon rolled in tortillas for an easy, portable lunch.
# 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 diameter)
→ Dressing
05 - 1/4 cup mayonnaise
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon juice
08 - Salt, to taste
09 - Freshly ground black pepper, to taste
→ Optional Add-Ins
10 - 1 avocado, sliced
11 - 1/2 red onion, thinly sliced
# How To Make:
01 - Arrange bacon slices in a large skillet set over medium heat. Cook, turning occasionally, until crisp and golden on both sides. Transfer bacon to a plate lined with paper towels to drain.
02 - In a mixing bowl, blend together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well combined.
03 - Lay each tortilla flat on a clean surface. Evenly spread a thin layer of dressing over the surface of each tortilla.
04 - Distribute chopped romaine lettuce, tomato slices, and 2 slices of cooked bacon onto each wrap. Add avocado and red onion if desired.
05 - Fold in the sides of each tortilla, then roll up tightly from the bottom to encase the fillings securely.
06 - Wrap each assembled BLT wrap tightly in parchment paper or foil. Refrigerate for up to 3 days.
# Expert Advice:
01 -
- They keep their crisp bite and flavor even after a few days in the fridge—no sad, soggy lunches.
- The combination of tangy dressing and smoky bacon makes this feel way fancier than your ordinary wrap.
02 -
- Once, forgetting to drain the tomatoes resulted in a soggy mess—always dab those slices dry!
- Warming the tortillas first stopped all the annoying cracking and made everything easier to roll.
03 -
- If prepping more than a day ahead, keep the dressing separate and spread just before serving to ensure maximum freshness.
- Rolling extra tightly without overfilling means fewer messy lunches and a tidier lunch bag.