Meal Prep BLT Wraps (Printable Format)
Crispy bacon, tomato, and romaine in tortillas with tangy mayo-Dijon—portable lunches ready in 30 minutes.
# 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)
→ 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 Steps:
01 - Arrange bacon slices in a skillet and cook over medium heat until crisp. Transfer to paper towels to drain excess fat.
02 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix thoroughly until smooth.
03 - Lay each tortilla flat and evenly spread a thin layer of dressing over the surface using a spoon or spatula.
04 - Distribute chopped romaine lettuce, sliced tomatoes, two bacon slices, and any optional add-ins across each tortilla.
05 - Fold in the sides of each tortilla and roll up tightly to enclose the fillings and create a wrap.
06 - Wrap each prepared BLT wrap securely in parchment paper or foil and refrigerate for up to 3 days.
# Expert Suggestions:
01 -
- No more soggy sandwiches—these stay fresh and crisp in the fridge, an absolute meal prep game-changer.
- Each bite delivers the classic BLT experience, but without the fuss or mess of toast crumbs everywhere.
02 -
- If the tortillas are cold or stiff, they’ll tear—I've cursed more than once before learning to warm them.
- Patting tomatoes and lettuce dry makes the difference between a fresh wrap and a soggy mess on day two.
03 -
- Always cook extra bacon—somehow a slice or two disappears before it makes it to the wraps.
- Sprinkle a little salt on the tomato slices before layering for an instant flavor boost.