Meal Prep BLT Wraps (Print)

Crisp bacon, tomatoes, romaine and zesty mayo-Dijon wrapped in tortillas for quick make-ahead lunches.

# Ingredient List:

01 - 8 slices bacon

02 - 2 cups romaine lettuce, chopped

03 - 2 medium tomatoes, sliced

04 - 4 large flour tortillas (10-inch)

05 - 1/4 cup mayonnaise

06 - 1 tablespoon Dijon mustard

07 - 1 tablespoon lemon juice

08 - Salt and pepper, to taste

09 - 1 avocado, sliced

10 - 1/2 red onion, thinly sliced

01 - Place bacon in a skillet over medium heat and cook until golden and crisp. Drain slices on paper towels and set aside.

02 - Combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small mixing bowl, stirring until well blended.

03 - Lay each flour tortilla flat and evenly spread a thin layer of dressing across the surface using a spoon or spatula.

04 - Distribute chopped romaine lettuce, tomato slices, two bacon slices per wrap, and any desired add-ins over the prepared tortillas.

05 - Fold the left and right sides of the tortilla inward, then roll tightly from the bottom up to enclose all fillings and form a compact wrap.

06 - For advance preparation, wrap each assembled wrap securely in parchment paper or foil and refrigerate for up to three days.

01 -

There’s something kind of magical about opening your lunch box to find a crisp, fresh BLT wrapped up—just waiting for you.
The balance of smoky bacon, creamy dressing, and juicy tomatoes turned my weekday meal prep into something I actually looked forward to.

02 -

The first time I tried to pack these wraps too far ahead, I skipped drying the lettuce and ended up with a soggy lunch—don’t make my mistake.
Letting the bacon fully cool before adding it keeps everything crisp and lovely, rather than greasy.

03 -

Let bacon cool flat on a rack or paper towels so it stays crisp and doesn’t steam itself soft.
Lining tortillas with lettuce as the first layer helps protect everything else from moisture.