BLT Lettuce Wraps

Ingredients

Instructions

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a strict keto version, choose a tomato with lower water content, such as plum tomato, and avoid adding sweetened mayonnaise.
• •If your lettuce leaves are small, use 2 leaves per wrap to prevent tearing.
• •The avocado mayo can be made 1-2 hours ahead; press plastic wrap directly onto the surface to limit browning.
• •For extra crunch, chill the washed lettuce leaves in the refrigerator for 5 minutes before assembling if time allows.

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