BLAT (Bacon, Lettuce, Avocado, and Tomato) Wrap – a deliciously different take on a BLT wrapped in a whole grain tortilla.
Here’s a twist on the traditional BLT. Put the bacon, tomato and lettuce on a whole-grain wrap, add some avocado and a little jazzed-up mayonnaise. Then pair this with some creamy coleslaw on the side for a very nice lunch.
I have to admit that avocadoes are just not BeeBop’s thing. As I’ve said before, he’s a meat and potatoes man and, well, avocado just doesn’t fit within that framework. He would even ditch the lettuce in this wrap and add a bunch of cheese. I, on the other hand, would add even more avocado, lettuce and tomatoes. But to each his own.
How to Make a BLAT Wrap
Make sure you have excellent, fresh tomatoes for this wrap. It really makes all the difference. Our tomato plants are producing faster than we can use them this year. Particularly the yellow ones. And this variety, Yellow Boy, has a great, earthy flavor. So, that’s what I used for these wraps.
To start, cook your bacon. I always cook a full pound whenever I cook bacon. The leftovers keep well in the fridge for several days and you can toss them into a salad or crumble them on a baked potato. Or just sneak one to nibble on while you’re cooking something else. In case you missed it, here’s the link to an earlier post about my easy method for cooking bacon.
While the bacon is cooking, prep all your other ingredients. Make your jazzed up mayo by adding 1/2 tsp. Lawry’s Seasoned Salt to 1/4 cup of mayo. Mix it together well. Slice the tomatoes and avocado. Shred the lettuce if needed. I’m using arugula in this wrap, so no prep was needed. Now you’re ready to assemble the wraps.
By the way, I used a whole-grain rye wrap for these BLATs, but you use whatever you like.
Spread the wrap with about a tablespoon of mayo. Add tomato slices down the center. Sprinkle with pepper (I like a very generous amount of pepper). You probably don’t need any additional salt because of the Lawry’s you already have in the mayo. Add 2-3 slices of avocado and 4-5 slices of bacon.
Top it all with the lettuce of your choice. I used argula on this one because I like the spicy, peppery bite it gives to the wrap.
Roll the whole thing together. Slice it on an angle. And…
More Sandwich Recipes on Never Enough Thyme:
- Roasted Tomato Sandwich
- Asian Style Barbecue Chicken Sandwich
- Ham on Rye Breakfast Sandwich
- Grilled Chicken, Apple, and Gouda Sandwich
Wrap Recipes from Other Bloggers:
- Italian Chicken Wrap from FoodieCrush
- Greek Chicken Wraps from BudgetBytes
- Spicy Buffalo Chickpea Wraps from Minimalist Baker
- Spinach Hummus Wraps from Love and Lemons
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- 1 large whole grain wrap
- 2 tbsp mayonnaise
- 1/4 tsp. seasoned salt
- 1 medium tomato, sliced
- 4 slices cooked bacon
- 1/2 avocado, sliced
- 1/2 cup arugula
- Spread the wrap with seasoned mayo.
- Add tomato slices down the center. Sprinkle with pepper (
- Add 2-3 slices of avocado and 4-5 slices of bacon.
- Top with arugula .
- Roll up and slice on an angle.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 29mgSodium: 778mgCarbohydrates: 17gFiber: 6gSugar: 3gProtein: 12g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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