BLT Wrap
- Tracy Scheckel
- 2 days ago
- 3 min read
Keeping soft tortillas on hand is a must in the summer. Whether you're looking for a quick snack like tortilla rolls or a vehicle to deliver a cold supper on a super hot night.
One weekend this summer, I was doing my usual trip down the rabbit hole in my kitchen and was cooking bacon for some Bolognese. Knowing that the next heat dome was headed our way, I was also contemplating cold or grilled meals for the week because lighting the stove or oven on 90 degree days is to be avoided at all costs.
With an abundance of 'poop free' lettuce from my CSA (remember cyclospora outbreak 2026 here), I decided that BLTs would be s nice option with the assortment of cold salads I keep on hand in the summer.
I reserved and cooked 4 slices of bacon for the upcoming mid-week supper, wrapped them in paper towel and foil and tossed them in the fridge.
BLT Assembly
When it was time to assemble to BLTs. I opted for tortillas instead of bread or rolls, and since I had some fresh mozzarella on hand, I decided to include that extra dose of protein.
On this evening, I opted for a traditional thousand island dressing on my BLTs, but mayo, or a mayo / mustard combo is good too, and depending on my mood, I've also done a balsamic / mayo blend..
I like to prep and lay all the ingredients out before I begin to build the wrap.
I started by spreading about a tablespoon of dressing on the wrap. I used wraps that are about 10" which require some finesse when closing them up, you can certainly use larger ones.
I layered the ingredients in the center starting with the lettuce followed by the tomatoes, bacon and finally the cheese. My thinking was to encase the tomatoes so they were less likely to make the wrap get really soggy.
Without three hands, it was impossible to photograph the actual wrapping of the wraps. The method I used was to fold one end up by an inch or so and then to fold in from each side to form more of a cone than a tube. The dressing on the tortilla helps it hold together.
Since I wasn't serving them immediately, I wrapped each one in foil and popped them in the fridge for the half hour before serving time. When we ate them, I removed the foil and everything stayed together, although, when I got to the very end, it was a bit drippy. John opted to keep the foil on and peel if back as he ate, that worked too and contained some of the dripping at the end.
THE RECIPE:
2 tortillas at least 9 or 10" in size. (I prefer flour, but corn will work as well)
6-8 large lettuce leaves torn into strips and divided into two piles
4 strips of bacon cooked
2 thinly sliced plum tomatoes patted dry with paper towel
4-6 thin slices of fresh mozzarella patted dry with paper towel
About 2 T dressing
If you want to make your own thousand island dressing, combine the hollowing in a small bowl:
1T Mayo
1t catsup
1t mustard
1T sweet relish
Dash of garlic powder
Dash of dried dill
Spread about a tablespoon of dressing to the edges of each tortilla
Arrange the lettuce in the center of each tortilla
Place to tomato slices on top of the lettuce
Lay the bacon strips on top of the tomatoes
Layer the mozzarella on top
Fold the end of the tortilla up by about an inch and carefully fold the 2 sided in to the center to form a cone.
Gently press (massage) the wrap to help secure it closed.
If serving immediately, it can go right to the table -- with out without foil.
If not servings immediately, wrap in foil, refrigerate and serve within 2 hours
Thought for food: I might change this up a bit when the weather cools: swap spinach for the lettuce, bake them a bit to heat and melt the cheese, and serve with some soup. (Winter is coming....)
