Classic BLT Wraps are the perfect blend of crisp, creamy, and savory flavors. They’re a go-to choice for an easy lunch or light dinner. With smoky bacon, juicy tomatoes, and crunchy romaine all wrapped in a soft tortilla, this recipe brings the beloved BLT sandwich to life in a fresh new way. A tangy homemade sauce with chives and Dijon mustard takes these wraps to the next level.
Quick to prepare, they’re also an ideal grab-and-go option for busy weekdays or casual gatherings. You can even customize them with avocado, extra cheese, or flavored tortillas to make each bite uniquely delicious.
The BLT became one of America’s most popular sandwiches in the 20th century when packaged bacon and lettuce became widely available. This wrap version carries that timeless flavor in a modern, portable twist that’s fun and satisfying.
Recipe Yield: 4 servings
INGREDIENTS
4 large flour tortillas
8 slices thick-cut bacon, cooked crisp
1 cup shredded romaine lettuce
2 medium tomatoes, thinly sliced
½ cup shredded cheddar cheese
¼ cup mayonnaise
1 tbsp Dijon mustard
1 tbsp sour cream
1 tsp lemon juice
1 tbsp finely chopped fresh chives
Pinch of black pepper
INSTRUCTIONS
1. Make the sauce: In a small bowl, stir together mayonnaise, Dijon mustard, sour cream, lemon juice, chives, and black pepper until smooth.
2. Warm the tortillas: Heat tortillas in a dry skillet for 20 seconds per side or wrap them in foil and warm in the oven at 300°F (150°C) for 5 minutes.
3. Assemble the wraps: Spread 1–2 tablespoons of the sauce onto each tortilla. Layer with lettuce, tomato slices, cheddar cheese, and 2 slices of crisp bacon.
4. Wrap and serve: Fold in the sides, then roll tightly from the bottom up. Slice in half diagonally and serve immediately.
Helpful Tips to Perfect This Recipe
- Crisp Bacon Matters: For the best crunch, cook bacon on a wire rack over a sheet pan in the oven at 400°F.
- Fresh Tortillas: Warm tortillas make wrapping easier and prevent tearing. Choose burrito-size tortillas for easier rolling.
- Add Extra Flavor: Try flavored tortillas (spinach, sun-dried tomato) or add sliced avocado for a creamy twist.
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