
A quick, crowd-pleasing lunch: tender turkey, crisp bacon, fresh romaine and tomato wrapped in a burrito-size flour tortilla with creamy ranch.

This Ranch BLT Wrap has become my go-to lunch when the week gets busy and everyone needs something fast, portable, and satisfying. I first put this combination together one Sunday afternoon when I was making extra bacon for sandwiches and had a pack of sliced turkey in the fridge. It was meant to be a simple assembly to use up leftovers, but the combination of thick-cut bacon, cool ranch, crisp romaine and ripe tomato rolled into a large flour tortilla felt like a celebration of classic flavors — no fuss, just very good eating. My kids love that it resembles a sandwich they already know, while my partner appreciates that it's sturdy enough for a bagged lunch and doesn't get soggy quickly when assembled properly.
What I love most about these wraps is how the textures play together: the crunch of well-cooked bacon, the slight chew of the tortilla, the juicy tomato, and the creamy tang of ranch dressing. The flavor is familiar but elevated by simple details — using thick-cut bacon for a meaty bite, a high-quality deli turkey for tenderness, and a burrito-size tortilla so everything stays neatly wrapped. I discovered a few tricks along the way for keeping the wraps fresh for hours, and they make excellent lunchbox items for both kids and adults. If you like a classic BLT but want something more portable, this is the recipe to keep in your back pocket.
In my experience, these wraps travel well to work or school if you keep the dressing separate until just before eating or follow my folding method that creates a tight seal. When I packed them for a picnic, my friends were surprised at how satisfying they felt compared with a plain sandwich. The easy assembly means you can scale the recipe up for guests or prep multiple wraps for the week.
My favorite aspect is the simple delight of biting into a wrap that still has distinct textures: crisp bacon, cool crunchy romaine and creamy ranch. Over the years I’ve learned to keep the tomato slices a little drier and the dressing moderate in quantity — these small adjustments make a big difference when sending wraps out for a work lunch or picnic.
Store components separately for the best quality: keep cooked bacon in an airtight container in the refrigerator for up to 4 days, turkey wrapped in its original packaging or an airtight container for 3-4 days, and chopped romaine and sliced tomato in separate containers with paper towels to absorb moisture. If you must refrigerate fully assembled wraps, wrap them snugly in parchment and foil and consume within 24 hours. To reheat bacon, place on a paper-towel-lined microwave-safe plate for 20 seconds or crisp it for a minute in a hot skillet. Avoid freezing assembled wraps as lettuce will become limp and tortillas soggy — freeze only cooked bacon for up to a month and thaw in the fridge before reheating.
If you want a lighter option, substitute turkey with thinly sliced grilled chicken breast or rotisserie chicken and swap regular ranch for a Greek yogurt-based herb dressing (use a 1:1 swap). For a vegetarian twist, replace turkey and bacon with smoky tempeh bacon or thick-cut roasted portobello slices; marinate tempeh in a mixture of soy sauce, maple syrup and liquid smoke and pan-fry for crispness. If you're avoiding gluten, use large gluten-free tortillas or collard green leaves as sturdy wraps — note that collards change the mouthfeel significantly. To reduce sodium, choose low-sodium deli turkey and use nitrate-free bacon or turkey bacon, though flavor and texture will vary.
Serve these wraps with crunchy sides — oven-baked sweet potato fries, a simple cucumber salad, or a crisp slaw with apple cider vinaigrette. Garnish with extra chopped herbs such as parsley or chives for a fresh lift and serve extra ranch on the side for dipping. For a party, slice wraps into pinwheels after rolling and secure with toothpicks for bite-sized appetizers that are easy to grab and eat during mingling.
The BLT is a distinctly American classic, evolving from simple bacon-and-lettuce sandwiches to countless adaptations. Wrapping the components in a large flour tortilla borrows from Mexican-influenced convenience foods — the burrito-size tortilla provides portability and structure. This hybrid is emblematic of contemporary casual American food where convenience and flavor meet: traditional sandwich ingredients wrapped for modern on-the-go lifestyles. It’s also a reflection of the kitchen pantry mentality where everyday staples are recombined into new forms.
In summer, use perfectly ripe tomatoes and add sliced avocado for creaminess; consider swapping romaine for peppery arugula. In colder months, choose roasted red peppers and substitute fresh tomatoes with quick-pickled onions for brightness. For holiday gatherings, make mini versions with cranberry-ranch for a festive twist, or add leftover roasted turkey instead of deli slices after a big meal.
To meal prep, cook bacon in a single large batch and store in airtight containers; portion turkey and chop lettuce into sealed containers layered with paper towels. Keep ranch in small dressing cups to prevent soggy greens and assemble wraps the morning they will be eaten. If making for a team lunch, lay out ingredients assembly-line style: warm tortillas, spread dressing last-minute, fold ends and roll tightly for consistent, travel-ready wraps.
These Ranch BLT Wraps are simple yet versatile — perfect for weekday lunches, picnic trays or a casual dinner. Give the small tweaks a try and make the wrap your own; the balance of creamy, salty and crisp is always welcome at my table and I hope it becomes one of your easy favorites too.
Warm tortillas briefly to make them more pliable and less likely to crack when rolling.
Pat tomato slices dry with paper towels to reduce moisture and prevent soggy wraps.
Bake thick-cut bacon on a rimmed sheet at 400°F for even crisping with less mess.
If packing for later, keep ranch in a separate container or use parchment folding to minimize contact with greens.
This nourishing ranch blt wraps recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Ranch BLT Wraps recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 400°F. Arrange thick-cut bacon on a rimmed baking sheet in a single layer and bake 15-20 minutes until crisp. Drain on paper towels and chop into 2-inch pieces. Baking gives even rendering and minimal splatter compared with pan-frying.
Wash and dry romaine, then chop into bite-sized pieces. Slice the tomato into 1/4-inch rounds and pat dry to remove excess moisture. Tear or stack and slice deli turkey into manageable strips to avoid over-stuffing.
Warm each tortilla 10-15 seconds per side in a dry skillet over medium heat or microwave under a damp paper towel for 20 seconds to increase pliability and prevent cracking when rolling.
Divide turkey, bacon, romaine and tomato evenly among the four tortillas. Spoon about 2 tablespoons of ranch onto each. Fold the long sides in about two inches to create end flaps, then roll tightly from one edge to the other.
Cut wraps in half on the diagonal for serving or wrap tightly in parchment and foil for transport. If packing for later, keep dressing separate or place a thin layer of parchment between halves to prevent sogginess.
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This recipe looks amazing! Can't wait to try it.
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