These BLT wraps with jalapeño ranch are a fresh, flavorful twist on the classic BLT. They’re perfect for a summer lunch—crunchy, creamy, and juicy from ripe tomatoes, with a little heat from the jalapeño ranch.
There’s something so satisfying about a BLT for lunch. The contrast of crisp romaine, savory bacon and ripe tomatoes is a quintessential summer combination.
These wraps take that classic flavor combo and make it light and portable. The jalapeño ranch adds brightness and a mild kick—think garden-fresh herbs and a touch of heat blended into a tangy dressing. If you prefer, a favorite bottled ranch can stand in, but the homemade version really elevates the wrap.
I love turning the same ingredients into different meals: sometimes I make a chopped BLT salad, or a BLT-style pasta salad. One of my all-time favorites, though, is a marinated tomato BLT—those marinated tomatoes taste like a tomato salad piled into a sandwich. Still, small twists keep things interesting, and this jalapeño ranch version is exactly that kind of upgrade.
This recipe is more of a method than a strict formula, which is my favorite kind of recipe. Load your wrap with as much lettuce, tomato and bacon as you like. Add as much ranch as suits your taste. It’s forgiving and easy to customize.
You can prepare these for a small lunch gathering—make several wraps ahead of time and slice them in half before serving. Just don’t soak them in ranch and the bacon will stay pleasantly crispy. They’re also ideal for poolside lunches: components can be made in advance, the bacon keeps well in the fridge, and assembly is quick.
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
- 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 and cook until crispy and the fat is rendered. Transfer the bacon to paper towels to drain.
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Assemble the wraps: place about 1 cup chopped romaine in the center of each tortilla. Drizzle a few tablespoons of jalapeño ranch over the lettuce, then 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 enclose the filling.
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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. Taste and adjust seasoning. Store in a sealed container in the refrigerator for up to a week. The recipe yields more dressing than needed for the wraps, which is great for dipping or salads.
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P.S. If you enjoy BLTs, a pimento cheese BLT is another delicious variation to try.