BLT Wraps with Jalapeno Ranch
These BLT wraps with jalapeno ranch are one of my favorite spins on the classic BLT. They are super delicious and wonderful to have for lunch in the summer! Crunchy, creamy, juicy from the tomatoes and so satisfying.
Ingredients
- 12 slices bacon
- 4 cups chopped romaine lettuce
- 2 to 3 tomatoes, sliced
- 4 burrito-size tortillas
- kosher salt and pepper
jalapeño ranch
- 1 jalapeño pepper, seeded and diced
- 1 cup plain greek yogurt or sour cream
- ½ cup mayonnaise
- ½ cup milk
- 3 tablespoons fresh chives or 1 tablespoon dried chives
- 2 tablespoons fresh dill or 2 teaspoons dried dill weed
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- pinch kosher salt and pepper
Instructions
- Heat the bacon in a large skillet over medium-low heat. Cook until it is crispy and the fat is rendered. Transfer the bacon to a paper towel to remove the excess grease.
- To build the wraps, add 1 cup of romaine in the center. Drizzle a few tablespoons of the ranch over the romaine. Top with a few tomato slices (as many as you’d like!) and add a sprinkle of salt and pepper. Top with the bacon. Fold up the top and the bottom of the tortilla, then roll the sides in tightly to wrap it up.
- Serve with extra ranch for dipping!
jalapeño ranch
- Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. It will make more than needed! This lasts for about a week.
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