Meal Prep BLT Wraps (Print Version)

Crispy bacon, tomato and romaine with mayo-Dijon-lemon dressing rolled in tortillas for a portable make-ahead lunch.

# What You’ll 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

# Steps:

01 - Arrange bacon slices in a skillet and cook over medium heat until crisp. Drain on paper towels and set aside.
02 - In a small mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Whisk until smooth.
03 - Lay each flour tortilla flat and evenly spread a thin layer of dressing over the entire surface using a spoon or spatula.
04 - Distribute chopped romaine lettuce, tomato slices, two slices of bacon per wrap, and any optional avocado or red onion among the tortillas.
05 - Fold opposing sides of each tortilla inward, then roll tightly from the bottom up to enclose the filling in a compact wrap.
06 - Individually wrap each assembled BLT wrap in parchment or aluminum foil for refrigeration. Store for up to 3 days.

# Expert Tips:

01 -
  • This is the kind of lunch that actually stays satisfying and fresh until you need it.
  • A bit of lemon in the dressing lifts everything, making each bite feel more special than a regular sandwich.
02 -
  • Stuffing the wraps too full always leads to tearing during rolling—leave a border or things get messy fast.
  • Letting the bacon cool completely before adding it to the wrap keeps the lettuce from wilting and losing its fresh crunch.
03 -
  • A thicker layer of lettuce closer to the tortilla helps seal in moisture and keeps the wrap from becoming soggy overnight.
  • Letting the bacon cool on a rack instead of paper towels means it stays crisp for days, not just hours.

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