recipe

The classic bacon, lettuce, and tomato sandwich is much easier to eat as a wrap.

safety
  • Uses a knife
  • Uses the microwave
difficulty
  • Intermediate
time
  • 25 minutes
yield
  • Serves 1

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Prepare Ingredients

2 slices
bacon
1 tablespoon
mayonnaise
¼ teaspoon
sriracha sauce
3
romaine lettuce leaves
6
cherry tomatoes, cut in half
1
(10-­inch) flour tortilla

Gather Cooking Equipment

Microwave-­safe plate
Paper towels
Oven mitts
Medium bowl
Small spoon
Cutting board
Chef’s knife
1
 
2 slices
bacon

Line microwave-­safe plate with 2 paper towels and place bacon on top. Top with 2 more paper towels. Cook in microwave until crispy, 3 to 5 minutes. Use oven mitts to remove plate from microwave. Let bacon cool for 3 minutes.

 
2
 
1 tablespoon
mayonnaise
¼ teaspoon
sriracha sauce

In medium bowl, stir mayonnaise and sriracha with small spoon until combined.

 
3
 
3
romaine lettuce leaves

Stack lettuce leaves on cutting board; trim ends and discard. Chop lettuce into 1-­inch pieces.

 
4
 
6
cherry tomatoes, cut in half

Add lettuce and tomatoes to bowl with mayonnaise mixture. Use spoon to stir vegetables until well coated with dressing.

 
5
 
1
(10-­inch) flour tortilla

Place tortilla on clean counter. Place lettuce and tomatoes in center of tortilla, leaving 2-­inch border around edge. Break bacon slices in half and place on top of lettuce and tomatoes. Fold up bottom of tortilla over filling. Fold in sides of tortilla over filling, then roll tightly into log. Cut wrap in half. Serve.

BLT wrap

Fold up bottom of tortilla over filling. Then fold in sides of tortilla over filling.

Working from bottom up, roll into log, ending with seam side down. Don’t roll too tightly or you will push filling out of open end as you roll.