Today I’m going to share with you one of my go-to recipes for a satisfying and healthy lunch or dinner: BLTA salad wraps. If you love BLT sandwiches, you’ll love these wraps too. They have all the flavors and textures of a BLT, but with the addition of creamy avocado dressing. They’re also super easy to make, with only 10 minutes of prep time and one pan. You can bake the bacon in the oven while you chop the veggies and make the dressing. Then, you just assemble the wraps and enjoy. They make a great lunch to take to work or school, or a quick light dinner for busy nights.
Customizing these wraps
This recipe is very versatile and you can customize it to your liking. Here are some ideas:
- If you don’t have lavash bread, you can use tortillas, pita bread, or any other flatbread of your choice. You can also opt for a gluten free flatbread if you’re on a gluten free diet
- If you want to make these wraps vegetarian or vegan, you can use vegan bacon, vegan chicken, and vegan sour cream or yogurt for the dressing.
- If you don’t like chicken, swap it out with some chopped hard boiled eggs.
- If you want to add some cheese to these wraps, you can sprinkle some shredded cheddar, mozzarella, or feta cheese over the bacon before rolling up the wraps.
- If you want to add some extra veggies to these wraps, you can toss in some shredded carrots, sliced cucumbers, or chopped spinach to the salad mix.
Storing and Reheating Leftovers
If you have any leftover, wrap each one tightly in some foil or plastic wrap. Enjoy them cold or room temperature, no need to reheat, which makes them a perfect meal prep lunch.
BLTA Wraps
- Large rimmed baking sheet
- Metal wire rack
- Blender or food processor
- 8 slices bacon
- 2 grilled chicken breasts, sliced
- 4 lavash breads (about 9 x 12 inches each)
- 4 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 2 ripe avocados, peeled and pitted
- 1/2 cup sour cream
- 1 tbsp fresh lemon juice
- 2 clove garlic, peeled
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Preheat oven to 400°F and line a baking sheet with foil. Place a metal wire rack on top of the foil. Arrange the bacon slices on the rack in a single layer, not overlapping. Bake for 20 minutes or until crisp, turning once halfway through. Transfer to a plate lined with paper towels and let it drain. Cut into bite-sized pieces.
- In a blender or food processor, combine half of one avocado, sour cream, lemon juice, garlic, parsley, salt and pepper. Blend until smooth and creamy, scraping down the sides as needed. If the dressing is too thick, you can adjust the consistency with a little water or milk.
- Place the chopped lettuce and tomato in a large bowl and toss with the dressing to evenly coat.
- Lay the lavash breads on a flat surface and divide the lettuce mixture evenly among them, leaving a 1-inch border around the edge. Divide the sliced chicken breast and bacon pieces between the 4 pieces of lavash. Dice the remaining avocado and scatter over the chicken and bacon. Roll up the lavash tightly. Cut each wrap in half and serve or wrap in plastic wrap and refrigerate until ready to eat.
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