BLT sandwiches and wraps combine crispy bacon, lettuce, tomatoes, mayonnaise, and gluten-free bread or tortillas into a quick meal that’s easy to customize. The combination of crunchy bacon and fresh vegetables creates a simple lunch or light dinner.
Use bread for a classic BLT sandwich or wrap everything in a tortilla for an easy grab-and-go option.
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1. Preheat oven to 400°F or heat a large skillet over medium heat.
2. Arrange bacon in a single layer on a baking sheet (for oven) or in the skillet. Cook 8–15 minutes total, depending on thickness and preferred texture.
3. Remove some slices earlier for softer bacon. Continue cooking remaining slices until crisp. Bacon is fully cooked when it reaches 145°F and has rendered most of its fat.
4. Transfer cooked bacon to a paper towel-lined plate to drain excess grease.
5. Lightly toast bread in a toaster or warm wraps briefly in a dry skillet until soft and pliable.
6. Spread mayonnaise evenly on one side of each slice of bread or inside each wrap.
7. Layer lettuce, sliced tomato, and desired bacon texture. Season tomatoes lightly with salt and pepper.
8. For sandwiches, top with remaining bread slice and press gently. For wraps, fold sides inward and roll tightly.
9. Slice in half and serve immediately.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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