Fresh Avocado BLT Wraps

Avocado BLT Wraps combine the classic sandwich flavors of bacon, lettuce, tomato, and avocado in a convenient, handheld tortilla. The crisp bacon and fresh romaine give texture, while ripe avocado adds buttery richness, making this quick assembly perfect for lunch or a light dinner.

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Ingredients

• 4 10-inch flour tortillas
• 2 ripe avocados, sliced into thick wedges
• 8 strips bacon
• 4 romaine lettuce leaves, whole
• 1 large tomato, sliced
• 2 tbsp mayonnaise
• Salt and pepper, to taste

Step-by-Step Instructions

1. 1. Preheat a large skillet over medium heat and cook the bacon strips until crisp, about 4‑5 minutes per side; transfer to a paper towel-lined plate.
2. 2. While bacon cooks, warm each tortilla in a dry pan for 15 seconds per side or microwave 10 seconds to make them pliable.
3. 3. Spread ½ tbsp mayonnaise evenly over the center of each tortilla, leaving a ½‑inch border.
4. 4. Layer a lettuce leaf on each tortilla, then add 2‑3 avocado wedges, 2 slices of tomato, and 2 strips of crispy bacon.
5. 5. Season with a pinch of salt and freshly ground black pepper, then fold the bottom edge up and roll tightly, sealing the seam with a gentle press.
6. 6. Slice each wrap diagonally and serve immediately, or wrap in parchment for later consumption.

Tips for Success

• Pat bacon dry after cooking to avoid soggy wraps.
• Warm tortillas just enough to be flexible; over‑heating makes them brittle.
• Slice avocado wedges just before assembling to prevent browning.
• Use romaine leaves that are whole and crisp for structure.
• If the wrap feels loose, tuck the ends under before rolling.

Storage

Store wrapped tightly in parchment paper and a resealable bag in the refrigerator for up to 2 days. For longer storage, freeze individually wrapped wraps for up to 1 month; reheat in a skillet over medium heat until warmed through.

Notes

Warm tortillas prevent tearing and keep the wrap sealed. Pat bacon dry to maintain crunch throughout storage.

FAQs