Meal Prep BLT Wraps (Printable)

Crispy bacon, tomatoes, lettuce and creamy Dijon-mayo wrapped in flour tortillas for an easy, portable lunch.

# What You Need:

→ Meats

01 - 8 slices bacon

→ Vegetables

02 - 2 cups romaine lettuce, chopped
03 - 2 medium tomatoes, sliced

→ Wraps

04 - 4 large flour tortillas (10-inch diameter)

→ Dressing

05 - 1/4 cup mayonnaise
06 - 1 tablespoon Dijon mustard
07 - 1 tablespoon lemon juice
08 - Salt and pepper, to taste

→ Optional Add-Ins

09 - 1 avocado, sliced
10 - 1/2 red onion, thinly sliced

# Directions:

01 - Place bacon slices in a skillet over medium heat and cook until crisp, turning as needed. Transfer to paper towels to drain and set aside.
02 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
03 - Lay each tortilla flat and evenly spread a thin layer of dressing across the surface using a spoon or spatula.
04 - Arrange chopped lettuce, tomato slices, 2 slices of cooked bacon per wrap, and any desired optional add-ins in the center of each tortilla.
05 - Fold the sides of each tortilla inward, then tightly roll from the bottom up to create a sealed wrap.
06 - Wrap each prepared wrap individually in parchment paper or aluminum foil and refrigerate for up to three days.

# Expert Tips:

01 -
  • They’re perfect for stashing in the fridge and grabbing when hunger strikes—no soggy disasters, I promise
  • Between the crispy bacon, juicy tomatoes, and creamy dressing, each bite delivers on both crunch and flavor
02 -
  • Don’t layer tomatoes right at the edge—too close and they leak onto your hands every time
  • Warming tortillas makes wrapping easier and keeps them from tearing, every single time
03 -
  • A thick layer of lettuce at the bottom works miracles for keeping the wrap crisp
  • Cutting bacon into halves before cooking gives you perfectly portioned pieces for every bite

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