Blt Burritos

The BLT sandwich and the burrito had a kid, and it’s better than either parent. Crispy crumbled bacon, diced fresh tomatoes, shredded lettuce, and mayo get rolled up in a warm flour tortilla for something you can eat with one hand and zero plates.

This is a no-cook recipe (the bacon is already cooked before assembly). The warm tortilla softens just enough to fold without cracking, and the contrast of warm wrap against the cold, crunchy filling is part of what makes this work.

Mayo binds the filling together so it doesn’t tumble out the bottom of the burrito. A crack of black pepper is all the seasoning you need when the bacon and tomatoes are doing their jobs.

Pro Tips

• Cook the bacon crisp, not chewy. It needs to hold its crunch against the wet tomatoes and mayo.
• Dice the tomatoes small and drain off excess juice on a paper towel. Watery tomatoes make soggy burritos.
• Warm the tortillas in a dry skillet or directly over a gas flame for 15 seconds per side. Microwave works but gives a gummier texture.
• Roll tightly, folding the bottom up first, then the sides in. This keeps the filling from escaping.

Variations

• Add sliced avocado or a smear of guacamole for a California-style BLT burrito.
• Swap mayo for ranch dressing or chipotle mayo for a different creamy kick.
• Toss in some shredded cheddar for a cheesy BLT wrap.