BLT Wraps - Nothing says lunch like this BLT Wrap!

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BLT Wraps - Nothing says lunch like this BLT Wrap!

The flavors of a good BLT are always on our instant wish list, but when We think of easy pack lunches.

We honestly think a wrap works better than a sandwich; after all, it has fewer edges for things to fall off!

The trick to making a good BLT wrap is to make the bacon super crispy, stack the ingredients in the right order, and use a good sauce.

We'll do all of those things in this build, and you'll be left with a winner by lunchtime!

Our favorite way to make crispy bacon

Sometimes if We just need to make a few strips of bacon We cook the bacon in the air fryer or even in a skillet.

But if We are cooking a pound of bacon for these roll ups you better believe We'll be cooking the bacon so it's easy to cook, clean and stays very crisp.

To bake the bacon, arrange it on a couple of baking sheets, trying to make sure the strips don't overlap too much.

It helps to lift the bacon onto a rack, if you have one, so the heat can circulate throughout the bacon.

At the very least, line your baking sheets with aluminum foil for easy cleanup.

The bacon will need to bake for 20 minutes, probably at 375°F, to really crisp it up.

Check out my complete Roasted Bacon Tutorial for a complete guide!

Make the onion sauce

The ingredients of a BLT are timeless and of course We always like to add mayonnaise to my BLTs.

You could spread some mayo on these wraps and call it a day, but We thought I'd give you the option of a slightly different dressing.

This fresh chive mayonnaise starts with mayonnaise and fresh lemon juice, and is then mixed with a handful of fresh chives and some garlic powder.

It's a nice change from the standard mayonnaise sauce for wraps like this.

Choosing your tomatoes

We use a variety of tomatoes for BLT Wraps depending on the season.

If it's summer, We choose juicy ripe tomatoes or even traditional tomatoes and cut them into thin slices. It may also be a good idea to season the tomatoes with a pinch of salt.

If it's winter and good tomatoes are harder to find, We use the small cherry tomatoes, which are always decent, and chop them up and add them to the wrappers.

How to roll up a perfect BLT wrap

Rolling up a wrap isn't that hard, but let's make sure we're on the same page!

  • Start by placing the ingredients in the correct order, and be sure to leave some space around the edges. If you don't leave an inch or two around the edges, the fillers will make it difficult to roll.
  • I like to add the sauce first, then the lettuce, then the tomatoes, then the bacon. This means that your crispy bacon will be on the inside of the wrapper once it's rolled up.
  • To roll the warp, fold the edges over the center and roll it into a tight cylinder, pulling slightly on the tortilla as you roll it.

We like to cut these wraps in half for easy eating!

So many filling ideas!

  • Add avocado! Make this a BALT wrap with some fresh sliced avocado.
  • Let it be a club. Adding a few slices of turkey makes this wrap even bigger and more like a sandwich.
  • Make it spicy! Instead of chive mayonnaise, mix a tablespoon of sriracha into the mayonnaise and use as a sauce base.

How to pack your BLT lunch wraps

To transport your lunch, wrap them tightly in aluminum foil and place them in a lunch box with ice.

The ice pack will keep the wrap cold, which I think helps keep the lettuce cool.

To be honest, it's okay if you don't refrigerate this wrap for a few hours, but I think it's better if it's cold.

Add this to your lunch menu! You will love!


  • 1 pound bacon
  • 1 head of butter lettuce, leaves coarsely chopped
  • 3 small ripe tomatoes, sliced
  • 6 large burrito-sized tortillas

For the Easy Chive Mayonnaise

  • 1/2 cup mayonnaise
  • 2 tablespoons thinly sliced fresh chives
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon kosher salt


Preheat oven to 375˚F.

Cook the bacon:

Arrange the bacon on a few foil-lined baking sheets or lift them onto a wire rack, making sure the bacon does not overlap.

Bake the bacon for 15-20 minutes until golden and crisp. Then remove the bacon from the pan and let it drain on some paper towels.

Make the chive mayonnaise:

In a medium bowl, combine the mayonnaise, chives, lemon juice, garlic powder, and salt. Put it aside.

Assemble the wraps:

Spread about 2 tablespoons of the chive mayonnaise on your wrapper. Then top with butter lettuce, tomato slices, followed by 3-4 strips of crispy bacon.

Fold the edges over the wrap and roll it into a tight cylinder. Cut wrapper in half for easy eating.

Continue until all wrappers are assembled.

Preparing the wrap for lunch:

Wrap the wrap tightly in aluminum foil and store in the refrigerator until it goes off. I like to pack the wraps in a bag with a cold pack, but they also keep well wrapped for a few hours.

I think the wrap is best when the lettuce is really crisp and cold.

Wrapping ingredients keep well in the refrigerator for 1 week. Make wraps the day you eat them!

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