BLT Wrap

I love a crisp BLT wrapped up for lunch — it’s simple, satisfying, and portable. This version balances crunchy bacon, ripe tomato, and crisp lettuce with a tangy mayo for a classic flavor that’s easy to make at home. If you like creative wrap ideas, you might also enjoy this take on air fryer cheeseburger wraps for a different handheld meal.

Why Make This Recipe

• Fast and fuss-free: ready in about 20–25 minutes from start to finish.
• Great texture contrast: crisp bacon and lettuce with a soft tortilla make every bite interesting.
• Portable and versatile: perfect for packed lunches, picnics, or a quick weeknight dinner.
• Minimal ingredients: uses pantry basics — bacon, tomato, lettuce, mayo, and tortillas.
• Personal note: I love this recipe because pre-cooking the bacon in the oven frees your hands and gives consistent crispiness every time.

Recipe Overview

• Prep time: 10 minutes (slice tomatoes, wash lettuce, crisp bacon)
• Cook time: 10–15 minutes (oven-baked bacon or skillet)
• Total time: 20–25 minutes
• Servings: 4 wraps (using 10-inch tortillas)
• Difficulty: Easy
• Method: Oven-baked or skillet-cooked bacon, quick assembly and optional toasting on a skillet or panini press.

My Experience Making This Recipe

I tested oven-baked bacon for even crisping and found it makes assembly quicker since it drains on a rack. I also experimented with different mayo mixes and settled on a lemony mayo for brightness. One discovery: chilling the bacon briefly on paper towels removes excess grease and prevents soggy wraps.

How to Make BLT Wrap

Start by preheating your oven to 400°F (200°C) if baking bacon, or heat a skillet to medium for stovetop cooking. Cook 8 slices of bacon until crisp (about 15–20 minutes in the oven on a wire rack, or 6–8 minutes per batch in a skillet). Meanwhile, slice 2 large ripe tomatoes into 1/4-inch slices and wash 2 cups of romaine or green leaf lettuce. Spread 1/2 cup mayo mixed with 1 tablespoon lemon juice and a pinch of salt on four 10-inch flour tortillas, layer lettuce, tomatoes, and bacon, then roll tightly and toast 30–60 seconds per side on a hot skillet for a warm, sealed finish. If you prefer a lighter handheld, try swapping the tortilla for lettuce as in this lettuce wrap version.

Expert Tips for Success

• Bake bacon for consistency: place bacon on a wire rack over a rimmed baking sheet and bake at 400°F for 15–20 minutes for evenly crispy strips and less mess.
• Pat dry for less grease: lay cooked bacon on paper towels and blot briefly to remove excess fat before assembling.
• Toast last: heat the assembled wrap in a dry skillet or panini press for 30–60 seconds per side to seal edges and add a slight crunch.
• Use room-temperature tomatoes: cold tomatoes can chill the wrap and make mayo less spreadable; let them sit 10 minutes after slicing.
• Try flavor swaps: for a richer twist, spread a thin layer of garlic aioli or swap mayo for ranch as used in this bacon ranch chicken wrap variant.

How to Serve BLT Wrap

• Classic lunch: serve with kettle chips and pickles for a diner-style meal.
• Brunch plate: cut each wrap in half on the diagonal and serve with a side green salad and a soft-boiled egg.
• Party platter: slice into 2-inch pinwheels and secure with toothpicks for easy appetizers.
• BBQ pairing: serve alongside grilled corn or a smoky side, or pair creatively with other wrap ideas like these Big Mac-style wraps for variety.

Storage and Reheating Guide

• Best fresh: assembled BLT wraps are best eaten immediately to avoid sogginess. If storing, wrap each in parchment or foil and refrigerate up to 24 hours.
• Store components separately: keep bacon (cooled) in an airtight container up to 4 days, tomatoes and lettuce in separate containers for 1–2 days to maintain texture.
• Freezing: not recommended once assembled (lettuce and tomato degrade). Freeze cooked bacon for up to 1 month in a freezer bag; thaw overnight in the fridge.
• Reheating: reheat bacon on a baking sheet at 350°F for 6–8 minutes; reheat an assembled wrap wrapped in foil at 325–350°F for 8–10 minutes to warm without steaming.

Recipe Variations

• Gluten-free: use a 10-inch gluten-free tortilla or large butter lettuce leaves for a low-carb wrap.
• Dairy-free / egg-aware: swap mayo for avocado mash or a dairy-free, egg-free spread.
• Veggie / vegan: replace bacon with smoked tempeh or coconut bacon and use vegan mayo for a plant-based BLT.
• Loaded BLT: add sliced avocado, red onion, or a fried egg for extra richness, or a slice of cheddar for a BLT melt reminiscent of this bacon mac & cheese burger wrap flavor profile.

Nutritional Highlights

• Protein boost: bacon provides protein, and adding an egg or turkey bacon increases protein content.
• High sodium note: bacon is relatively high in sodium; consider low-sodium bacon if watching salt.
• Allergens: contains wheat (tortilla) and eggs (mayo) — use substitutions for gluten-free or egg-free needs. Aim for one wrap per serving; pair with a salad to round out the meal.

Troubleshooting Common Issues

• Soggy wrap: blot bacon, drain excess mayo, or pack lettuce and tomato separately until serving to prevent moisture build-up.
• Bacon undercooked: cook in a single layer on a rack at 400°F and check doneness — it should be evenly browned and crisp.
• Tortilla splitting/cracking: warm the tortilla for 5–10 seconds per side in a skillet or microwave 10–15 seconds to make it pliable before filling.

Frequently Asked Questions

Q: Can I cook bacon ahead and still have a crisp BLT?
A: Yes — cook bacon in the oven and cool on paper towels, then store in the fridge in an airtight container up to 4 days. To re-crisp, warm in a 350°F oven for 5–8 minutes on a wire rack so air circulates and it crisps without burning.

Q: How do I keep the wrap from falling apart when I eat it?
A: Roll tightly, folding the bottom up first to create a pocket, then tuck the sides and roll the rest. Toasting the seam side down in a skillet for 30–60 seconds helps seal the edge and hold the wrap together.

Q: Is there a healthier way to make a BLT?
A: Swap regular bacon for center-cut or turkey bacon, use whole-grain or low-carb tortillas, and add extra lettuce and sliced cucumbers or avocado for fiber and healthy fats to balance the sandwich.

Q: Can I make BLT wraps for a crowd and keep them fresh?
A: For parties, assemble wraps without the tomato and mayo, cut into pinwheels, and add the tomato and mayo right before serving. Alternatively, make components ahead and set up an assembly station so wraps stay crisp when served.