Meal Prep BLT Wraps (Printable)

Portable wraps with crispy bacon, tomatoes, lettuce and a tangy mayo-Dijon dressing—preps ahead for easy lunches.

# What You'll Need:

→ Meats

01 - 8 slices bacon

→ Vegetables

02 - 2 cups chopped romaine lettuce
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

# How-to Steps:

01 - Place bacon slices in a skillet over medium heat and cook until crisp, turning as needed. Remove bacon and drain on paper towels.
02 - In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until fully blended.
03 - Lay each flour tortilla flat on a clean surface. Evenly spread a thin layer of dressing over each tortilla.
04 - Distribute chopped romaine lettuce, sliced tomatoes, 2 slices of cooked bacon, and optional avocado and red onion evenly onto each tortilla.
05 - Fold in the sides of each tortilla, then roll up tightly to secure all fillings inside.
06 - Wrap each assembled BLT wrap tightly in parchment or foil. Refrigerate for up to 3 days for meal prep.

# Expert Pointers:

01 -
  • Tucking everything into a wrap means you get all those beloved BLT flavors—without the messiness of bread crumbs trailing everywhere.
  • They keep well for days, so you can grab and go even when mornings get chaotic.
02 -
  • I once rushed the bacon and ended up with chewy strips—always cook until truly crisp for contrast.
  • Letting tortillas cool too much after warming makes rolling frustrating; work while they’re still flexible.
03 -
  • Don’t crowd the tortilla—overfilling guarantees splits and leaks down your wrist.
  • Storing wraps seam-side down in the fridge helps them stay intact until lunchtime arrives.

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