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Large, sturdy lettuce leaves like butter lettuce or romaine hold up surprisingly well as a bread replacement, cupping the classic bacon-lettuce-tomato filling without needing to be rolled tightly. This trades the usual toast crunch for the crunch of the lettuce itself, keeping every bit of the flavor of a classic BLT at a fraction of the carbs.
Prep Time
10 min
Per serving
280kcal
Calories
12g
Protein
5g
Carbs
24g
Fat
2g
Cook Time
6 min
Servings
2 people
Difficulty
easy
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Cook the bacon in a skillet over medium heat for 5-6 minutes, until crispy, then drain on paper towels and break each slice in half.
Wash and dry the lettuce leaves thoroughly, keeping them whole to use as wraps.
Lay 2-3 lettuce leaves slightly overlapping on a plate or cutting board to create a sturdy base for each wrap.
Spread a thin layer of mayonnaise down the center of the lettuce.
Layer 2-3 tomato slices and 2-3 pieces of the crispy bacon on top of the mayonnaise.
Season lightly with salt and black pepper.
Fold in the sides of the lettuce, then roll from the bottom to enclose the filling, similar to rolling a burrito.
Secure with a toothpick if needed, and serve immediately.
Use Sturdy Lettuce Varieties: Butter lettuce, romaine, or iceberg hold their shape and support the filling much better than delicate leaf lettuce, which tends to tear. Dry the Lettuce Thoroughly: Any leftover water on the leaves after washing makes the wrap slippery and harder to hold together, so pat them completely dry first. Overlap Leaves for Extra Support: Using two or three overlapping leaves per wrap, rather than just one, creates a sturdier base that's less likely to tear under the weight of the filling.
Butter lettuce and romaine are the sturdiest choices since their leaves are large and flexible enough to hold filling without tearing, while iceberg works well too if you want extra crunch.
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