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With maple-basted bacon, arugula, ripe tomato and a fresh dill mayonnaise, this BLT wrap is gourmet fare.

2 votes


  • 2 POM® Tortillas Original (10 inch)
  • 4 thickslices bacon
  • 2 tbsp (30 mL) maple syrup
  • 3 tbsp (45 mL) mayonnaise
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) chopped fresh dill
  • Pinch salt
  • 1 cup (250 mL) arugula
  • 1 ripe plum tomato, sliced
  • 1/4 tsp (1 mL) cracked pepper


Line baking sheet with foil; arrange bacon slices on pan. Cook bacon in 425°F (220°C) oven for 10 minutes or until fat starts to render; drain excess fat. Brush bacon with maple syrup; cook for 2 or 3 minutes or until bacon is crispy and caramelized.

Mix together mayonnaise, mustard, dilland salt until combined; spread evenly over tortillas. Top with arugula, tomato slices and bacon; season with pepper. Fold in one side of tortilla and roll up, leaving one end open.