BLT Lettuce Wraps

Nutrition · per serving

Steps

1. 1

   Separate, wash, and thoroughly dry the butter lettuce leaves. Slice the tomato into thin rounds or half-moons, depending on the size of the leaves. Halve the avocado mayo ingredients if needed by peeling and pitting the avocado so it is ready to mash.

   8 large leaves butter lettuce leaves120 g ripe tomato100 g ripe avocado
2. 2

   Cook the bacon in a large frying pan over medium heat for 4-6 minutes, turning once or twice, until browned and crisp. For the fastest result, do not overcrowd the pan. Transfer to a plate lined with paper towel to drain briefly.

   120 g streaky bacon
3. 3

   Meanwhile, mash the avocado with the mayonnaise, lemon juice, fine salt, and black pepper until mostly smooth but still slightly textured. Taste and adjust seasoning if needed; the spread should be bright, creamy, and well seasoned because it replaces a traditional sandwich dressing.

   100 g ripe avocado60 g mayonnaise10 ml lemon juice2 g fine salt1 g black pepper
4. 4

   Build the wraps by spreading avocado mayo onto each lettuce leaf. Add tomato, then break the bacon slices to fit and divide them among the leaves. Double up smaller leaves if needed for sturdier wraps.

   8 large leaves butter lettuce leaves120 g ripe tomato120 g streaky bacon60 g mayonnaise100 g ripe avocado10 ml lemon juice2 g fine salt1 g black pepper
5. 5

   Serve immediately while the bacon is still slightly warm and the lettuce remains crisp. Fold each leaf like a taco or stack two leaves together for a more filling wrap.

Origin & History

The BLT is a classic American sandwich built around bacon, lettuce, and tomato, becoming especially popular in the 20th century as sliced sandwich bread and mayonnaise became household staples. This lettuce-wrap version is a modern low-carb and keto adaptation that keeps the familiar flavors while replacing bread with crisp lettuce leaves.