Pimento Cheese BLT Wrap – Southerners are well known for our love of pimento cheese. It’s often referred to as Southern “pate.” My Mom and Gramma’s kept a tub of pimento cheese in the fridge at all times for quick meals and snacking. We slathered it on celery, scooped it with pretzels or corn chips, or simply spread on white bread. They would sometimes cut sandwiches into tiny triangles and serve them as an appetizer or snack. I vividly remember my Grandpa looking at the small triangular sandwiches saying that he didn’t like to eat “play” food. Nothing but a full man-size sandwich would do for him. Of course, my Gramma always obliged. No doubt one of the reasons they stayed married for over 65 years.
Pimento cheese is the equivalent of comfort food for me and I’ve passed that love on to my own children who adore it as well. Combining creamy pimento cheese with a BLT sandwich is spectacular and one of the few ways I can get my kids to eat lettuce. The pimento cheese takes minutes to whip-up but should be made in advance to allow the flavors to truly combine.
I recommend using a crisp green leaf lettuce and plump Roma tomatoes diced into small cubes for this wrap. I also baked the bacon in the oven to save on clean-up. Depending on the size of the wraps used, your yield will vary slightly. Make ahead and cut into pinwheels if serving as an appetizer, or as a meal. I used a thick slice bacon and sprinkled freshly ground black pepper over the bacon before baking. It’s become a true favorite for my family and it’s good to the last bite.
Pimento Cheese BLT Wrap
- 1  oz real mayonnaise [ i.e. Dukes]
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic salt [more to taste]
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1  oz diced pimentos with liquid
- 2 cup shredded sharp cheddar cheese
- 2 cup shredded white sharp cheddar cheese
- 18 slices thick cut bacon cooked
- 5 Roma tomatoes diced
- 18 leaves green leaf lettuce
- 6 X-large plain burrito or sandwich wraps
- To make the pimento cheese: Whisk together the mayonnaise, Worcestershire and seasonings.
- Gently fold in all of the shredded cheese and diced pimento with liquid. Mix well. Cover and chill for at least 4 hours preferably overnight.
- Prepare the bacon sprinkling with cracked black pepper prior to baking. Set aside to cool slightly.
- To assemble: Place 3 lettuce leaves on the lower third of the wrap. Sprinkle with diced tomato.
- Spread pimento cheese over the tomato and place 3 slices of bacon on top.
- Roll the wrap ending seam side down.
- Wrap in plastic wrap and chill until serving or cut on the diagonal and serve immediately.
Depending on the size of the wraps used yield may vary.