BLT Wraps with Jalapeño 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.
Nothing makes me happier than BLT wraps for lunch!
These BLT wraps with jalapeno ranch are such a fun twist on the classic. They are super satisfying, light and refreshing and have a little pop of heat. The jalapeno ranch is a spin on my classic ranch and we love it this time of year. It tastes garden-fresh!
Something about the juicy tomatoes, crisp romaine and crunchy, savory bacon just hits the spot. It’s one of those classic summer flavors. I love to make the combo into a salad or even a pasta salad.
Now, I’m not sure that anything can beat my marinated tomato BLT. That is my favorite summer sandwich of all time. The marinated tomatoes are incredible! It’s like a tomato salad on top of the sandwich.
However, we all know that I love a twist. I could potentially eat the same thing over and over again… as long as it has a minor twist! Most of my recipes exist because of a minor twist, so there’s that.
My favorite thing about this recipe is that it’s not a recipe at all. It’s more of a method. You can add as much lettuce, tomato and bacon that you want. Or as much as your wrap can hold. The amount of ranch is up to you too!
If there is a bottled ranch you really love, you can use that in a pinch.
You can also make these for a little lunch party – make a few wraps in advance and slice them in half before serving. As long as you don’t drench them in ranch, the bacon stays really crispy!
This is another one of those recipes that I really like to make for pool lunches too. It’s easy and quick. The components can even be made ahead of time – the bacon will stay crispy in the fridge. Just assemble and go!
BLT Wraps with Jalapeño Ranch
BLT Wraps with Jalapeno Ranch
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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I appreciate you so much!
P.S. while we’re on the topic of BLTs… a pimento cheese BLT is pretty fantastic too.
