These wraps take the classic BLT and make it portable. Crisp bacon, juicy tomatoes, and shredded lettuce get rolled up in a soft flour tortilla with a swipe of mayo. They are great for lunch, a snack, or an easy appetizer, and you can dress them up with avocado or bell pepper.

Ingredients

1 1/2 pounds peppered bacon, thick-sliced
6 flour tortillas (10-inch)
6 tablespoons mayonnaise (or salad dressing)
10 ounces iceberg lettuce, shredded
3 large tomatoes, seeded and chopped
Optional: 2 avocados, peeled, seeded, and chopped
Optional: 1/2 cup chopped red and/or green bell pepper

Directions

To cook the bacon on the stovetop, lay the slices on a griddle over medium heat and cook until crisp and browned on both sides, about 5 to 7 minutes per side. Drain on paper towels and keep warm. To bake it, arrange the slices on a rack in a shallow pan and bake at 400F for 15 to 18 minutes, until crisp, then drain.
Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.
Wash and dry the iceberg lettuce and shred it into thin strips. Seed and chop the tomatoes. If using, chop the avocado and bell pepper.
For each wrap, place a warm tortilla on a plate and spread 1 tablespoon of mayonnaise over it.
Layer on about 1 cup shredded lettuce, then half a chopped tomato, then 3 to 4 slices of bacon. Add avocado or bell pepper if you like.
Roll the tortilla up snugly, keeping the filling inside, and cut in half diagonally. Repeat with the remaining tortillas and serve.

Whole wheat tortillas and Greek yogurt in place of mayo lighten them up, and a layer of lettuce against the tortilla keeps them from going soggy.

Grower's tip: A BLT wrap is only as good as its tomato. Grow a good slicing variety, let the fruit ripen fully on the vine, and keep it on the counter, since refrigeration dulls the flavor and turns the texture mealy.

You can grow the fresh fillings yourself. Plant a few tomatoes, a bed of lettuce, and some bell peppers for wraps all summer.

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