The flavors of a good BLT are always on my instantly crave-able list but when I’m thinking of lunches that are easy to pack. I honestly think a wrap works better than a sandwich—it has less edges for stuff to fall out, after all!
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●1 pound bacon
●1 head butter lettuce, leaves roughly chopped
●3 small ripe tomatoes, sliced
●6 large burrito-size tortilla wraps
For the easy chive mayo
●1/2 cup mayo
●2 tablespoons thinly sliced fresh chives
●1 tablespoon lemon juice
●1/2 teaspoon garlic powder
●1/8 teaspoon kosher salt
Method
1.Preheat oven to 375˚F.
2.Cook the bacon:
Arrange the bacon on a few baking sheets with foil or elevate them on a wire rack, making sure the bacon is not overlapping.
Bake the bacon for 15-20 minutes until it’s browned and crispy. Then remove the bacon from the baking sheet and let it drain on a few paper towels.
3.Make the chive mayo:
In a medium bowl combine the mayo, chives, lemon juice, garlic powder, and salt. Set aside.
4.Assemble the wraps:
Spread about 2 tablespoons of the chive mayo onto your wrap. Then layer with butter lettuce, tomato slices, followed by 3-4 strips of crispy bacon.
Fold the edges over on the wrap and roll it into a tight cylinder. Cut the wrap in half for easier eating.
Continue until all wraps are assembled.
5.Packing the wrap for lunch:
Roll the wrap tightly in foil and keep it in the fridge until you leave. I like to pack the wraps in a bag with a cold pack, but they are fine wrapped up for a few hours also. I think the wrap is best when the lettuce is nice and crispy and cold.
Wrap ingredients all keep well in the fridge for 1 week. Make wraps on the day you are eating them!