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Delicious Grilled BLT Wraps

A modern, warm twist on the classic sandwich. Crispy bacon, fresh lettuce, juicy tomatoes, melted cheese, and a creamy signature sauce all rolled into a large flour tortilla and grilled until golden and crunchy.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large flour tortillas burrito size
  • 6 slices thick-cut bacon cooked crispy and chopped
  • 1 cup iceberg lettuce finely shredded
  • 1 large Roma tomato diced, seeds removed
  • 0.5 cup Monterey Jack or Mozzarella cheese shredded
Signature Sauce
  • 0.33 cup mayonnaise
  • 2 tbsp sour cream
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 dash hot sauce or lemon juice

Equipment

  • Large Skillet or Cast Iron Pan
  • Baking sheet
  • Small mixing bowl

Method
 

  1. Cook the bacon in the oven at 400°F (200°C) for 15-20 minutes until crispy. Drain on paper towels, let cool slightly, and chop.
  2. In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, smoked paprika, and hot sauce to make the signature sauce.
  3. Warm the tortillas slightly in the microwave for 10-15 seconds to make them pliable.
  4. Spread a generous tablespoon of the sauce in the center of each tortilla. Top with an even layer of shredded cheese, chopped bacon, diced tomatoes, and shredded lettuce.
  5. Fold the sides of the tortilla in, then roll it up tightly like a burrito.
  6. Heat a large skillet over medium-low heat with a tiny dab of butter or oil. Place the wraps seam-side down in the pan.
  7. Grill for 2-3 minutes until the bottom is golden brown and sealed. Carefully flip and grill the other side for another 2 minutes until crispy and the cheese inside is melted.
  8. Slice diagonally with a serrated knife and serve immediately.

Notes

Ensure your tomatoes are patted dry and the seeds are removed to prevent the wrap from becoming soggy inside. Cook on medium-low heat so the cheese melts before the tortilla burns.