Who says a BLT needs to be limited to bacon, lettuce and tomato? Back in July I wrote about upgrading the classic BLT with better than average ingredients. I wrote about making your own mayo, buying farmer fresh bacon and bakery fresh bread, and using only the best Jersey tomatoes. That was a killer sandwich! This BLT Salad Wrap is all about mixing it up with complementary ingredients.
I see wraps as a cross between a sandwich and a salad. It’s a delivery vehicle for things that don’t necessarily work in a salad or can’t stay put between two slices of bread. You’ve got chicken salad wraps, teriyaki steak wraps, hummus and micro green wraps, chicken buffalo, turkey and swiss, etc. I regularly take a mess of random ingredients found in my fridge and wrap them up in a big tortilla. I like the Tumaro’s Low-carb / Low-cal ones just because they taste lighter than regular tortillas. I think most store’s carry them now.
You might find this difficult to read but I’m not the biggest fan of bacon. I mean, it’s good, I like it. It’s just that there’s a lot of bacon hysteria these days and I’m not on that band wagon. I like bacon as a flavor enhancer and sometimes with my eggs. This is why I really like this BLT Salad Wrap. There’s two slices of bacon but they’re maybe ten percent of the ingredients. The bacon is lovingly comforted in a bed of mixed baby greens and bibb lettuce. The acid from the tomatoes and the packaged roasted red peppers and cherry peppers cut through the bacon fat, the mayonnaise, and the lush avocados. The bright bite of the sweet basil takes you for another turn just as the smokey paprika in the mayo brings you bake to visit bacontown. There’s a lot of fun things happening in here!
BLT Salad Wrap
- 1 large tortilla
- 2 strips cooked bacon
- 1/2 cup mixed baby greens
- 1/2 cup bibb lettuce
- 1/2 cup quartered cherry tomatoes
- 1/4 cup roasted red peppers diced
- 3 hot cherry peppers diced
- 1/4 avocado sliced
- 1 tbs mayonaise
- 1 tsp smoked paprika
- Carefully assemble all ingredients along the middle third of the tortilla. Fold the side nearest the ingredients over top pulling toward yourself to compress them. Fold the left and right sides in then roll the wrap away to close it up. Slice in half to serve.
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.