There’s something deeply comforting about a classic BLT — the crunch of bacon, the bright juiciness of ripe tomatoes, and the cool snap of lettuce all wrapped up in a soft tortilla. These Easy Meal Prep BLT Wraps take that comforting trio and make it week-ready: quick to assemble, easy to customize, and perfect for seasonally-ripe tomatoes. If you love bacon-forward comfort, you might also enjoy this bacon cheddar gnocchi soup as a cozy companion. Whether you’re packing lunches for busy weekdays, feeding a family after soccer practice, or craving a picnic-ready bite, these wraps deliver bright flavor, satisfying texture, and the kind of home-cooked ease that keeps you coming back.
Ingredients & Equipment
Ingredients
- Tortillas — flour or whole wheat, 8–10 inch size works well
- Bacon — thick-cut or regular, amount depends on number of wraps
- Lettuce — crisp varieties like romaine, iceberg, or butter lettuce
- Tomato — vine-ripened or heirloom when in season
- Mayonnaise — plain or flavored (garlic aioli, chipotle mayo)
- Salt — kosher or sea salt recommended
- Pepper — freshly ground black pepper
Notes:
- Use fresh, in-season tomatoes for the best flavor — summer varieties make these especially bright.
- For a lighter mayo, swap half mayo for Greek yogurt.
- Add avocado or a smear of pesto for a seasonal twist.
Equipment (helpful tools)
- Baking tray (if baking bacon)
- Frying pan or skillet (for stovetop bacon)
- Paper towels (to drain bacon)
- Sharp knife and cutting board
- Measuring spoons
- Aluminum foil or plastic wrap (for meal prep)
- Optional: oven-safe rack (for crispier oven-baked bacon), kitchen thermometer (to check bacon if unsure), blender (if making a smooth homemade aioli)
Step-by-Step Instructions (with tips)
Cook the bacon until crispy.
- Oven method: Preheat the oven to 400°F (205°C). Line a baking tray with foil and place an oven-safe rack on top. Lay bacon strips in a single layer and bake 15–20 minutes until crisp. Oven baking is hands-off and yields uniformly crispy bacon without splatter.
- Stovetop method: Heat a large skillet over medium heat. Lay bacon strips in a single layer and cook 3–5 minutes per side until crisp, turning as needed. Drain on paper towels.
- Tip: For extra-even crispness, start with a cold pan and cook bacon slowly over medium-low heat. Save the rendered bacon fat for roasting potatoes or dressing a pan of greens.
Spread mayonnaise on each tortilla.
- Lay tortillas flat and spread an even layer of mayo. If you like, mix mayo with a squeeze of lemon, a pinch of smoked paprika, or a teaspoon of Dijon for extra zing.
- Tip: Warm tortillas slightly in the microwave (10–15 seconds) or on a dry skillet to make them more pliable and less likely to tear when rolling.
Layer lettuce, sliced tomatoes, and bacon on top of the mayonnaise.
- Rinse and dry lettuce thoroughly (a salad spinner is handy). Slice tomatoes about 1/4-inch thick — thicker slices work well in wraps so the tomato flavor stays pronounced.
- Arrange lettuce first for a moisture barrier, add tomato slices, then crumble or layer bacon on top.
- Tip: To avoid soggy wraps during meal prep, pat tomato slices dry with paper towels and consider placing tomato slices in the center rather than directly against the tortilla.
Sprinkle with salt and pepper to taste.
- A light sprinkle of flaky sea salt on the tomatoes amplifies their sweetness, and cracked black pepper brightens the overall flavor.
- Tip: If you’re using flavorful bacon (e.g., maple or peppered), taste before adding much extra salt.
Roll the tortillas tightly and slice them in half.
- Fold in the sides of the tortilla toward the center, then roll away from you, keeping the fillings snug. For sturdier transport, wrap in parchment or foil.
- Tip: To help the wrap hold its shape, chill for 10–15 minutes before slicing. Use a very sharp knife or kitchen shears for a clean cut.
Wrap in foil or plastic wrap for meal prep.
- For single servings, wrap each half individually and label with date. If stacking in a lunchbox, keep wet components (like tomatoes) separated with a small paper towel if desired.
- Tip: For grab-and-go breakfasts or lunches, pair with a small container of pickles, a piece of fruit, or a handful of chips.
Variations and flavor ideas
- Turkey or chicken BLT: Add sliced turkey or leftover rotisserie chicken for extra protein.
- Avocado BLT: Add slices of ripe avocado or a smear of guacamole.
- Grilled vs. fresh tomatoes: If tomatoes are underripe, roast them with olive oil and thyme to concentrate their flavor (roasting is a nice seasonal option).
- Vegan option: Swap bacon for smoked tempeh or coconut bacon and use vegan mayo.
- Crunch upgrade: Add thinly sliced cucumbers, shredded carrots, or toasted seeds for extra texture.
Storage, Freezing & Make-Ahead Tips
Short-term storage
- Refrigerate: Store wrapped BLT wraps in the refrigerator for up to 3 days. For best texture, eat within 48 hours.
- Layering for freshness: Place lettuce directly on the mayo to create a barrier between tortilla and tomato; this helps prevent sogginess during storage.
Freezing (not usually recommended)
- Freezing fresh BLT wraps is generally not ideal because lettuce and tomato become watery and limp after thawing. If you must freeze for longer storage:
- Remove lettuce and tomato before freezing. Freeze the bacon and tortillas separately, then assemble fresh after thawing and reheating bacon.
- Freeze biscuits or tortillas flat, wrapped in foil, for up to 2 months, and thaw in the fridge overnight.
Make-ahead strategies
- Fully assembled option: Assemble wraps and wrap individually, then refrigerate for up to 48 hours. To keep texture crisp, add tomato right before eating if possible.
- Partially prepped option: Prep all components (cook bacon, slice tomatoes, wash lettuce) and store separately in airtight containers. Assemble wraps the morning you plan to eat them for near-fresh quality.
- Batch bacon: Cook a large sheet pan’s worth of bacon and stash in the fridge for the week — it’s great on salads, sandwiches, and in recipes like this one.
Portioning advice
- For hearty appetites, plan 1–2 wraps per person depending on size (8–10 inch tortillas are filling).
- If serving as part of a larger meal, cut wraps into thirds for appetizer-style servings.
How to Use / Serve This Dish
Pairings
- Side salads: A simple mixed greens salad with a lemon vinaigrette pairs nicely and keeps the meal light.
- Comfort sides: These wraps are excellent alongside a warm comfort side like classic creamy corn casserole for a heartier family meal.
- Snacks: Add a handful of kettle chips, sliced pickles, or fresh fruit for a well-rounded lunchbox.
Occasions
- Lunchboxes: Great for school or work lunches; pack in an insulated lunch bag with a frozen ice pack.
- Picnics: Because they’re handheld and easy to wrap, BLT wraps are ideal picnic fare.
- Potlucks: Cut into bite-sized pinwheels for sharing at gatherings.
Creative serving ideas
- BLT salad bowl: Deconstruct the wrap — chop the tortilla into strips, toss with lettuce, tomatoes, bacon crumbles, and a mayo-based dressing.
- Warm wrap: Toast the assembled wrap in a panini press or skillet for a warm, melty version (skip avocado if you want it to reheat cleanly).
- Brunch board: Add BLT wraps to a brunch spread with hard-boiled eggs, fresh fruit, and a cheese selection.
FAQ
Q: Can I make BLT wraps without bacon?
A: Absolutely. Substitute smoked turkey, grilled chicken, or a plant-based bacon alternative like tempeh bacon or coconut bacon. If you opt for a non-meat alternative, boost savory flavor with a splash of liquid smoke or smoked paprika in your mayo.
Q: How long will these wraps keep in the fridge?
A: Assembled wraps keep best for up to 48–72 hours. For peak texture, assemble the night before or the morning you plan to eat them. If you store components separately (bacon, tomato, lettuce), they’ll maintain freshness longer.
Q: Any tips to prevent soggy tortillas?
A: Yes — use the mayo and lettuce as protective layers against the tomato’s moisture, pat tomatoes dry before adding them, and consider packing tomato slices separately if you’re prepping more than a day ahead.
Q: Can I use low-carb or gluten-free tortillas?
A: Definitely. Most low-carb or gluten-free tortillas can be used; just pick ones that are pliable enough to roll. Warm them briefly first if they’re prone to cracking.
Q: What’s the best bacon to use?
A: Thick-cut bacon crisps up nicely and adds heft to the wrap. For variety, try applewood-smoked, peppered, or maple-glazed bacon. Cook to your preferred crispness and drain on paper towels to remove excess grease.
Tips for Seasonality and Flavor
- Summer tomatoes: In peak tomato season, keep things simple — ripe slices, flaky salt, and minimal mayo highlight the fruit’s sweetness.
- Winter swaps: When tomatoes are less flavorful, consider sun-dried tomatoes or roasted cherry tomatoes to add concentrated flavor.
- Herb boost: Toss a little chopped basil or chives into your mayo for a fresh, seasonal lift.
- Spice it up: Add a thin spread of sriracha mayo or chipotle mayo for a smoky, spicy twist that plays well with savory bacon.
Final prep checklist
- Cook bacon and let drain.
- Wash and dry lettuce; slice tomatoes.
- Warm tortillas briefly for pliability.
- Spread mayo, layer ingredients, season, and roll tight.
- Wrap individually for grab-and-go freshness.
Crockpot chicken and gravy is another great make-ahead main if you’re planning a fuller weekly menu — pair it with wraps, or alternate lunches during busy weeks.
Conclusion
These Easy Meal Prep BLT Wraps are a seasonal, satisfying answer to weeknight lunches and busy mornings. They balance salty, crunchy bacon with the cooling crispness of lettuce and the juicy brightness of tomato, and they’re forgiving enough to adapt to pantry swaps and flavor twists. If you want inspiration for alternate wrap fillings or packing ideas, check out this turkey BLT wrap adaptation at Turkey BLT Wraps – Aberdeen’s Kitchen, or see school-lunch-friendly pack strategies in this guide from BLT Wrap Packed for School Lunch | MOMables. For a healthy twist on a similar lunch option, I also like the ideas in this California Turkey Club Wrap (Easy + Healthy Lunch!). Try making a batch this weekend — wrap, stash, and enjoy a delicious, comforting lunch all week long. If you make them, I’d love to hear how you tweaked the recipe!
BLT Wraps
Ingredients
Main Ingredients
- 4 pieces Tortillas (8–10 inch) Flour or whole wheat
- 8 slices Bacon Thick-cut or regular
- 1 head Lettuce Crisp varieties like romaine, iceberg, or butter
- 2 pieces Tomatoes Vine-ripened or heirloom when in season
- ½ cup Mayonnaise Plain or flavored (garlic aioli, chipotle mayo)
- to taste Salt Kosher or sea salt recommended
- to taste Pepper Freshly ground black pepper
Instructions
Cooking the Bacon
- Preheat the oven to 400°F (205°C) for oven method. Line a baking tray with foil and place a rack on top. Lay bacon strips in a single layer and bake for 15–20 minutes until crisp.
- For stovetop method, heat a skillet over medium heat. Lay bacon strips in a single layer and cook for 3–5 minutes per side until crisp, draining on paper towels afterwards.
- Tip: Start with a cold pan for extra-even crispness.
Assembling the Wraps
- Spread mayonnaise on each tortilla evenly.
- Layer lettuce, sliced tomatoes, and bacon on top of the mayonnaise.
- Sprinkle with salt and pepper to taste.
- Roll the tortillas tightly and slice them in half.
- Wrap in foil or plastic wrap for meal prep.
