|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||80%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 113g||41%|
|Dietary Fiber 18g||65%|
|Total Sugars 8g|
|Vitamin C 44mg||222%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It's easy to play favorites when it comes to packing lunches, but consider adding these BLT wrap sandwiches to your rotation. They can be made ahead of time and placed in an insulated lunch box along with ice packs or a frozen juice box or two. It's a wonderful recipe that travels well for lunch, but it's also great for a quick meal at home. If you aren't in the mood for a sandwich, you could also try making it into a pizza.
This recipe calls for bacon that is precooked and shelf-stable. It just takes 1 to 2 minutes of heating in the microwave to make the bacon super crisp and perfect. You can, of course, fry bacon in the traditional manner for this recipe, or bake it in the oven for even less mess.
Keep all of the ingredients for this sandwich wrap on hand, and you can make it in a few minutes for a weekday lunch or an easy weeknight dinner. The combination of ingredients makes this wrap salty, savory, crunchy, sweet, tangy, and creamy. Feel free to customize this to your liking, too—add more avocado if you like or use turkey bacon instead of regular bacon, for example.
Gather the ingredients.
Spread some of the softened cream cheese on each flour tortilla and set aside.
In a large bowl, combine the tomatoes, avocados, green onions, cooked bacon, ranch dressing, and mayonnaise. Mix well.
Place this mixture on the tortillas and top with the salad greens; roll up. Serve immediately or wrap well and chill for 3 to 4 hours, then serve.
There are many ways to vary this recipe. Here are a few to try:
- Swap out baby arugula or spinach for the salad greens.
- Use mustard on the tortillas instead of cream cheese.
- Use pesto on the tortillas (and skip the ranch dressing).
- Use corn tortillas for a gluten-free wrap.
- Add shredded cheddar, Monterey Jack, or jalapeño jack cheese.
- Add some shredded/chopped turkey and turn it into a turkey club wrap. Shredded rotisserie chicken would also work.
- Skip the mayonnaise altogether and use a plant-based mayo or plain Greek yogurt.
You can make these wraps several hours ahead of time before you serve them. You can even make the filling itself (up through Step 3) the night before and then assemble the wraps in the morning before packing them for lunch.
How to Store BLT Wrap Sandwiches
BLT wrap sandwiches will keep for a couple of days in the fridge before the tortillas become a little soggy.