Classic BLT Wrap
Crisp skillet bacon, crunchy romaine, well-drained juicy tomato and a tangy black-pepper mayo rolled up in a large soft flour tortilla. A portable take on the diner classic. The tomatoes rest while the bacon cooks, so it's on the table in under 45 minutes.
- Prep
- 11 min
- Cook
- 18 min
- Wait
- 15 min
- Total
- 44 min
- Makes
- 4 wraps
Steps
Before you start
- Salt the tomatoes first (step 1) and let them rest 15 minutes. Cook the bacon while they drain, so the wait costs you no extra time.
- Use large burrito-size flour tortillas, 12-inch (30 cm); smaller ones tear or won't close around this much filling.
- Wash the romaine and dry it completely (salad spinner, then towel); wet leaves make the wrap soggy.
- Regular-cut bacon works best; thick-cut takes about 4 minutes longer per batch.
Salt the tomatoes
- Lay the tomato slices in a single layer on a double layer of paper towels.
- Sprinkle evenly with the kosher salt and let them rest 15 minutes while you cook the bacon.
- Then press the tops firmly with fresh paper towels to blot off the released juice.
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Ready when: Slices look beaded with moisture and the towel underneath is damp
Tip: Skip this and the tortilla will turn soggy within minutes.
Start the bacon
- Arrange half the bacon pieces (12 halves) in a cold 12-inch (30 cm) skillet in a single layer; slight overlap is fine.
- Set over medium heat and let the fat slowly render, 3 to 4 minutes, until the bacon sizzles and the edges begin to curl.
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Ready when: Fat is pooling in the pan and edges are starting to curl
Tip: Starting in a cold pan renders more fat and keeps the bacon from seizing up.
Crisp and flip
- Flip the pieces with tongs and cook another 3 to 4 minutes, turning again if needed, until deep golden-brown and crisp.
- Lower the heat to medium-low if the fat spatters heavily or the bacon darkens too fast.
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Ready when: Bacon is deep golden-brown and rigid, and the fat bubbles have mostly stopped. Crispness, not temperature, is the cue.
Tip: Bacon keeps crisping as it cools, so pull it just before it looks fully dark.
Drain and repeat
- Transfer the bacon to a paper towel-lined plate.
- Let the pan cool a minute, then pour off all but a thin film of fat into a heatproof container.
- Cook the second batch the same way, 6 to 8 minutes total, and drain on fresh paper towels.
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Ready when: Bacon snaps cleanly when bent
Tip: Never pour hot grease down the drain; let it cool and discard it in the trash.
Mix the mayo
- In a small bowl, stir together the mayonnaise, lemon juice and black pepper until smooth.
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Ready when: Mixture is smooth and evenly speckled with pepper
Warm the tortillas
- Wipe out the skillet, then heat it over medium heat.
- Warm each tortilla 15 to 20 seconds per side, until soft and pliable with a few light brown spots.
- Stack them under a clean towel to keep warm.
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Ready when: Tortilla bends easily without cracking
Tip: Cold tortillas crack when rolled, so don't skip warming.
Spread and layer
- Lay a tortilla flat and spread a heaping tablespoon of the mayo mixture over it, leaving a 1-inch (2.5 cm) border.
- Pile a quarter of the romaine in a strip across the lower third, top with a quarter of the blotted tomato slices, then 6 bacon halves.
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Ready when: Filling forms a compact strip, not spilling past the border
Tip: Put the lettuce down first so it acts as a barrier between tomato and tortilla.
Roll and slice
- Fold the left and right sides in about 1 inch (2.5 cm), then roll up tightly from the filled edge, tucking as you go.
- Set the wrap seam-side down for 30 seconds, then cut in half on the diagonal with a serrated knife.
- Repeat with the remaining tortillas and serve right away.
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Ready when: Wrap is snug, seam-side down, and holds its shape when cut
Tip: Resting seam-side down lets the tortilla seal itself before cutting.
Good to know
Tips
- Use in-season tomatoes; a pale winter tomato makes a bland wrap. Roma tomatoes are less juicy and a good year-round option.
- Dry the lettuce well with a salad spinner and a towel for the crispest wrap.
- Add sliced avocado (half per wrap) for a BLAT variation.
- Wrapping tightly in parchment before cutting keeps the filling from sliding out.
Make ahead
Cook the bacon up to 3 days ahead, refrigerate, and re-crisp in a skillet over medium heat for 1 minute. Mix the mayo up to 3 days ahead and refrigerate. Salt and blot the tomatoes and wash and dry the lettuce up to 2 hours ahead. For packed lunches, assemble the wraps up to 1 hour ahead, wrap tightly in parchment, and keep refrigerated.
Storage & reheating
Best eaten right after assembling. Assembled wraps keep, tightly wrapped, up to 1 hour at room temperature or up to 2 hours in the fridge before the tortilla softens. Cooked bacon keeps in the fridge up to 4 days in an airtight container. Assembled wraps don't freeze well. Cooked bacon freezes up to 1 month; reheat in a skillet for 1 to 2 minutes or in the microwave for 20 to 30 seconds.
Substitutions
- mayonnaise → Greek yogurt mixed with a little mustard, or ranch dressing. Use the same amount; yogurt is tangier and lighter.
- regular-cut bacon → turkey bacon. Cook in a little oil over medium heat 3 to 4 minutes per side until browned and crisp; it won't render much fat.
- large burrito-size flour tortillas, 12-inch (30 cm) → whole wheat or spinach tortillas, 12-inch. Warm as directed so they stay flexible.
- romaine lettuce hearts → butter lettuce or baby spinach. Use the same weight; tear large leaves into pieces.
