These BLT wraps with jalapeño ranch are a fresh, flavorful twist on the classic BLT. They’re perfect for summer lunches — crunchy, creamy and bright from ripe tomatoes, with a little kick from the jalapeño ranch.
Few things beat a BLT for a simple, satisfying midday meal.
This version is light and refreshing, and the jalapeño ranch adds a garden-fresh flavor that complements the bacon, lettuce and tomato. The ranch here is a variation on classic ranch dressing, brightened with fresh herbs and jalapeño for just the right amount of heat.
There’s something about juicy tomatoes, crisp romaine and salty, crunchy bacon that defines summer. You can keep the combo as a traditional sandwich, toss it into a chopped salad or even make it into a pasta salad — the flavors work everywhere.
My marinated tomato BLT is a favorite for peak tomato season, but this wrap gives you an easy, repeatable format with a small twist. Many of my best meals are small variations on a theme — and these wraps are no exception.
The great thing about this recipe is its flexibility. Think of it as a method rather than a strict formula: pile on as much lettuce, tomato and bacon as your tortilla will hold, and dress it with as much ranch as you prefer. If you’re short on time, a bottled ranch you enjoy will work in a pinch.
These wraps are also great for gatherings. Make several in advance, slice them in half before serving, and provide extra ranch for dipping. Avoid soaking the tortillas so the bacon stays crisp.
They work perfectly for poolside lunches: components can be prepped ahead and kept chilled. The bacon retains its crispness in the fridge, so assembly is quick when you’re ready to eat.
BLT Wraps with Jalapeño Ranch
BLT Wraps with Jalapeno Ranch
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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
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Heat the bacon in a large skillet over medium-low heat until crispy and the fat is rendered. Transfer to paper towels to drain excess grease.
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To assemble each wrap: place about 1 cup chopped romaine in the center of a tortilla. Drizzle a few tablespoons of jalapeño ranch over the lettuce, add tomato slices, and season with salt and pepper. Top with bacon. Fold the top and bottom of the tortilla in, then roll the sides tightly to secure.
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Serve with extra ranch for dipping.
jalapeño ranch
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Combine all jalapeño ranch ingredients in a blender or food processor and blend until smooth. Store in an airtight container in the refrigerator; it will keep for about a week. The recipe makes more ranch than you’ll need for four wraps, so reserve the extra for dipping or salads.
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P.S. If you love BLTs, a pimento cheese BLT is another excellent variation to try when you want something rich and tangy.