Best Blt Tortilla Bites Recipes

BLT ROLLERS

Steps:

• Mix cream cheese and mayo in medium bowl until blended. Add bacon and tomatoes; mix well.
• Spread onto tortillas; top with lettuce. Roll up tightly.
• Cut each roll-up diagonally into 7 slices.

BLT WRAPS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

BLT WRAPS

Steps:

• Place 2 bacon strips across the center of each tortilla. Top with lettuce, tomatoes and cheese; drizzle with salad dressing. Fold 1 side of the tortilla over filling and roll up.

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

BLT BITES

Steps:

• Lay the bacon in a large skillet over medium heat and cook until crispy on both sides, flipping once, about 10 minutes. Remove the bacon to a plate and blot any excess grease with paper towels. Let cool slightly then cut each bacon strip into 4 equal pieces.
• While the bacon is cooking, heat a griddle over medium-high heat. Add the baguette slices and cook, watching closely, until golden, 2 to 3 minutes on each side.
• Spread each baguette slice with mayonnaise. Stack the toppings on each slice in the following order: lettuce leaf, tomato slice, bacon, and a sprinkle of scallions and sea salt.
• Arrange on a platter and serve.

BLT TORTILLA BITES

Steps:

• Mix cream cheese and mustard in medium bowl until blended. Stir in artichokes.
• Spread cream cheese mixture evenly onto tortillas; cover with spinach, tomatoes and bacon. Roll up. Wrap individually in plastic wrap.
• Refrigerate 2 hours. Cut each roll-up into 12 slices to serve.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

BLT PINWHEELS

Steps:

• In small bowl, mix mayonnaise, cream cheese, salsa and mustard until blended. Stir in bacon.
• Spread bacon mixture evenly over tortillas. Top with tomatoes and lettuce. Tightly roll up tortillas.
• Wrap tortilla rolls individually in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours. Cut into 1-inch slices; secure each slice with toothpick.

BURRITO BLT WRAPS

Steps:

• Toss all ingredients except tortillas.
• Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.