This Vegan BLT Wrap skips the boring lettuce completely and piles on crispy coconut bacon, creamy avocado, tangy plant-based cheese, and a generous drizzle of dairy-free ranch that actually makes you pause mid-bite. It’s messy in the best way, packed with flavor, and yup, your family will be going back for seconds!
This is a simple recipe that can be made completely from scratch and on the table in just about 30 minutes. The coconut bacon can also be made ahead of time and stored in the freezer for a super quick meal, it thaws immediately.
We love these wraps because it's one of those recipes that just works for everyone at the table. You can add what you like, skip what you don’t, and everyone is a happy camper.
I wanted a vegan BLT sandwich that was satisfying. I chose flour tortillas instead of traditional bread and they hold everything together perfectly. Plus, who doesn't love anything drenched in Creamy Ranch!
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💗 Why You’ll Love This Recipe
- Actually quite filling – crunchy, satisfying, and keeps you full
- Super flexible for picky eaters – topping ideas are endless, whatever you like pile it on!
- Weeknight (or day) easy – if you want an easy vegan wrap idea for lunch or dinner, this is THE ONE!
- Easy to make gluten-free – just use gluten-free wraps and swap in tamari for soy sauce
🥑 Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Tortillas – use your favorite wraps here. Regular, whole wheat, or gluten-free all work.
- Crispy coconut bacon – smoky, salty, and the star of the show. Make it ahead to have these on the table even faster.
- Avocado – adds that creamy, satisfying bite. Use ripe but slightly firm and still sliceable.
- Cherry tomatoes – fresh and juicy. You can also use diced Roma or even sun-dried tomatoes for a deeper flavor.
- Dairy-free cheese – totally optional, but adds a little extra comfort. Use your favorite slices or shreds.
- Dairy-free ranch – homemade in 5 minutes or grab store bought. You can swap for yellow mustard if you want more of a classic sandwich vibe.
🥣 How To Make These BLT Wraps
⏱️ Timing Tip: Make your coconut bacon first.
While it’s cooking, prep your toppings and whip up your ranch. By the time the bacon is crispy, everything else is ready to go.
🥓Making the Coconut Bacon (Here's what you'll need)
Gather up your bacon ingredients, this all comes together with one bowl and one baking sheet so clean up is a breeze.
Ingredients
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic granules
- 2 ½ cups unsweetened coconut flakes (Tip: Be sure to use flakes, not shredded or chips. I tested this recipe many times and found the flakes virtually melt in your mouth.)
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Mix the sauce.
In a bowl, stir together the soy sauce, maple syrup, and balsamic vinegar. - Add the seasonings.
Stir in the nutritional yeast, smoked paprika, onion powder, and garlic. - Add the coconut flakes.
Mix until everything is evenly coated. - Spread and bake.
Spread onto the baking sheet in an even layer and bake for about 25 minutes, stirring halfway through. - Let it cool.
It's ready to eat right away but gets crispier as it cools for a few minutes, so don’t panic if it’s a little soft at first.
🌯Assembling the Wraps
Gather up all the ingredients needed for your vegan wrap recipe! While your coconut bacon is in the oven slice the avocado, dice the tomatoes, and have the cheese ready so everything is easy to grab. I was out of shreds so I sliced up some cheese slices I had in the fridge, it all works!
If you have a favorite store bought Ranch dressing great! If not, you can blend up my 5 Minute Homemade Ranch and it will be the perfect pourable consistency for these wraps.
Lay out your ingredients
If you prefer, you can warm your wraps in the microwave for 10-15 seconds to make them easier to work with and less likely to tear.
Once the bacon is finished it's time to get to work!
Spread the ranch.
Lay out a tortilla and spread a nice layer of ranch. This helps hold everything together once it's rolled up.
Layer it up
Add a few avocado slices down the center.
Slices or shreds
Toss on some of your favorite plant based cheese.
Add some color
Scatter on bright red tomatoes for a fresh, juicy bite. You can slice some cherry tomatoes or dice a whole tomato.
Add the coconut bacon
Pile on that crispy coconut bacon, don’t be shy here, it's the star of the show!
Drizzle more ranch
Finish with a little extra ranch over the top. Because more is more.
Dinner is served!!
🧊 Storage & Meal Prep Tips
Refrigerator:
Store the coconut bacon and ranch separately in airtight containers for up to 4–5 days. Slice avocado and tomatoes fresh when you’re ready to eat for the best texture.
Freezer:
Coconut bacon freezes really well. Store it in a freezer-safe bag or container for up to 3 months. It thaws instantly, which makes this recipe even easier.
Meal Prep:
Make a batch of coconut bacon and ranch ahead of time, then just slice a few fresh toppings and throw your wraps together all week in minutes.
Make Ahead Tip:
You can prep everything in advance, but wait to assemble the wraps until you’re ready to eat so they don’t get soggy.
❓ FAQ's
Absolutely. Banana peppers, sun-dried tomatoes, or even a handful of greens all work here. This is one of those “use what you have” kind of recipes.
It can be! Just use gluten-free wraps and swap tamari for soy sauce in the coconut bacon.
Don’t overfill them (tempting, I know), and warm the tortillas first so they’re easier to roll.
No problem! Just leave it out or swap in something else you like, maybe some banana peppers or extra cheese. The wraps are super flexible.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
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Vegan BLT Wrap with Avocado (Because Lettuce Is Boring)
- Total Time: 35 minutes
- Yield: 4-8 Wraps 1x
- Diet: Gluten-Free, Vegan
Description
This easy vegan BLT wrap is made with avocado, crispy coconut bacon, and dairy-free ranch for a quick, satisfying lunch or dinner.
Ingredients
4-8 large tortillas
1 batch crispy coconut bacon (see recipe earlier in the post)
1-2 ripe avocados, sliced
1 large tomato, diced (or 1-2 cups cherry tomatoes, sliced)
½-1 cup dairy-free cheese (shreds or slices, optional)
½-1 cup dairy-free ranch dressing (or more, to taste)
Instructions
- Preheat oven to 300°F (150°C) and prepare the coconut bacon according to the recipe above. Spread onto a parchment-lined baking sheet and bake 25 minutes until crispy, stirring halfway through.
- While the coconut bacon bakes, prepare the dairy-free ranch dressing so it’s ready to go. (Skip this step if using store bought.)
- Slice the avocados, dice the tomato (or slice cherry tomatoes), and have your cheese ready.
- Once the coconut bacon is done, remove it from the oven and let it cool slightly for about 5 minutes. It will crisp up more as it cools.
- Warm the tortillas, if desired, to make them easier to roll.
- Lay each tortilla flat and spread a layer of ranch dressing over the whole tortilla.
- Add sliced avocado, dairy-free cheese, tomatoes, and a generous handful of coconut bacon.
- Drizzle a little more ranch over the top.
- Fold in the sides, then roll tightly into a wrap.
- Slice in half if desired and serve immediately.
Notes
One batch of coconut bacon makes enough for 6-8 wraps. Be sure to use coconut flakes, not shredded or chips. I tested this recipe many times and found the flakes virtually melt in your mouth.)
Make the coconut bacon and ranch ahead of time to turn this into a quick, throw-together meal anytime that even the kids can make by themselves.
You can prep everything in advance, but wait to assemble the wraps until you’re ready to eat so they don’t get soggy.
Warm the tortillas before assembling to make them easier to roll and less likely to tear.
This recipe is easy to make gluten-free by using gluten-free wraps and swapping tamari for soy sauce in the coconut bacon.
Feel free to mix and match toppings: banana peppers, sun-dried tomatoes, black olives, or even a handful of greens all work well here.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
⭐Did you enjoy these Vegan BLT Wraps with Crispy Coconut Bacon?
If you give these BLT Wraps a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Charlie, He doesn’t help… but he is very involved. He also thinks I don't see him hiding there.
He looks like just an innocent house cat, but he is just waiting for me to meander out of sight so he can conduct a sniff test.
What Really Happened:
Fun fact: lettuce didn’t get kicked out… it just never made it in. I forgot it, but we ate them anyway, and not a single one of us said “you know what this needs🤔?” 🥬
The creamy avocado, homemade Ranch dressing, and crispy coconut bacon brought everything together so deliciously, we’ve been making them without the lettuce ever since.
Sometimes kitchen mishaps are how we accidentally create fun new recipes!
Disclaimer: The nutritional information provided for Vegan BLT Wrap is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
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