Ingredients
Scale
- 6 large flour tortillas (10-inch size works best)
- 12 slices thick-cut bacon
- 2 cups fresh romaine lettuce, chopped
- 2 large ripe tomatoes, sliced
- 1 avocado, sliced (optional but highly recommended for creaminess)
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, finely chopped for garnish
Substitution tips: If you prefer a lighter wrap, whole wheat or spinach tortillas add a nice twist. For a dairy-free secret sauce, swap mayo for vegan mayo or Greek yogurt for a tangier flavor. Turkey bacon works wonderfully if you want to lighten up the bacon or cater to different dietary needs.
Instructions
- Start by cooking the bacon. Lay the slices flat on a cold skillet, then turn the heat to medium. Cook for about 8-10 minutes, flipping occasionally, until crispy and golden. Drain on paper towels to remove excess grease. I remember Mama Lou saying crisp bacon is the soul of a BLT—never undercook it!
- While the bacon cooks, prepare the secret sauce. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, smoked paprika, apple cider vinegar, garlic powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed. This sauce is where the magic happens—feel free to experiment with a bit more honey or vinegar to suit your palate.
- Warm the tortillas gently in a dry skillet over low heat for about 30 seconds on each side or until pliable. This step makes wrapping easier and brings out a subtle toasty flavor that Ouma always loves.
- Spread a generous layer of the secret sauce over each tortilla, leaving about an inch from the edge to make rolling easier.
- Layer on the lettuce, followed by tomato slices and avocado, if using. The freshness of the veggies balances the richness of the bacon and sauce beautifully.
- Top each wrap with two slices of crispy bacon. For extra flair, sprinkle chopped chives or parsley on top.
- Fold in the sides of the tortilla and roll tightly from the bottom up to form a neat wrap. If you like, secure with a toothpick or wrap in parchment paper for easier eating.
- If you want a warm wrap, grill it in a panini press or skillet for 2-3 minutes per side until golden and slightly crispy. This step gives a lovely texture contrast that’s perfect for cozy afternoons, reminiscent of those family dinners at Mama Lou’s.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
