BLT Wraps

These are weekend brunch favorites at my house but they’re far more versatile than that. Breakfast, lunch, brunch or any of the three to go. See, versatile.

BLT Wraps


  • Bacon (thick-cut, pepper bacon is recommended)
  • Lettuce
  • Tomatoes (chopped)
  • Mayo
  • Tortillas


Start with the bacon. I like to do it in the oven. That way, you can continue other things and you won’t get grease splattered on you in the process. Place the bacon (I use half slices – they fit the wrap nicely) on a cooling rack in a tray with some kind of lip on it. Otherwise, you’ll get grease all over your oven and probably start a fire. Place the tray into a preheated 425° F oven. This should take about 20 minutes, give or take. Keep an eye on it. Once it starts to crisp, it can go pretty quick.
Drain the bacon on paper towels. I love bacon! And, it may not need much draining if you do it on a rack in the oven.
Heat the tortillas. I usually do they one at a time in a skillet. It only takes a few seconds on each side to warm them through.
Slather on some mayonnaise. If you have these at my cousin’s house, you will be subjected to salad dressing – EWWWW! But, hey, it's your wrap. You can ruin it if you like.
Add lettuce and tomato …
… and add the bacon.
Start by folding up the bottom. This helps keep it from dripping all over you while you eat it.
Fold over one side, then the other. Presto, BLT Wrap. Over time, you will figure out exactly how much of each ingredient you can stuff in it, depending on your personal preferences, and still have it close. Additionally, you can wrap it in foil and peel it like a banana as you eat it. Somehow, I think this would be a big hit on the school bus or in the car pool. Enjoy!

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