BLT Wraps

This BLT wrap is the epitome of lunchtime! It's the ideal summertime lunch, loaded with zesty chive sauce, luscious tomatoes, and crispy bacon.

Ingredients :

• 1 pound of bacon

• 1 head of butter lettuce, roughly cut leaves

• Six large burrito-size tortilla wraps, three tiny, sliced tomatoes, and three.

Easy chive mayo for

• 0.5 cups of mayonnaise

• 2 tablespoons of fresh chives, finely sliced

• One teaspoon of lemon juice

• One-half teaspoon of garlic powder

• Kosher salt, 1/8 teaspoon

STEPS :

     1. Set the oven to 375°F.

     2. Prepare the bacon :

Make sure the bacon is not overlapping when you arrange it on a couple baking sheets lined with foil or raised on a wire rack.

The bacon should be baked for 15 to 20 minutes to become crispy and browned. After that, take the bacon out of the baking pan and place it on some paper towels to drain.

     3. How to make chive mayo :

Mix the mayo, chives, lemon juice, garlic powder, and salt in a medium bowl. Place aside.

     4. Put the wraps together :

On your wrap, spread roughly 2 teaspoons of the chive mayo. Butter lettuce, tomato slices, and then three to four strips of crispy bacon should be layered on top.

The wrap should be rolled tightly into a cylinder after folding the edges over. To make eating the wrap easier, cut it in half.

Continue until every wrap is put together.

     5. Putting the wrap in the lunchbox :

Until you depart, wrap the food tightly in foil and store it in the refrigerator. The wraps are good wrapped up for a few hours, but I prefer to pack them in a bag with a cold pack. When the lettuce is lovely and crisp and cold, in my opinion, the wrap is at its best.

Everything in the wrapper keeps nicely in the refrigerator for a week. On the day you plan to consume them, prepare the wraps!

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