Healthy BLT Lettuce Wraps

Here’s my go-to BLT lettuce wrap recipe that swaps the bread for crispy, fresh lettuce leaves. They’re packed with crispy bacon, juicy tomatoes, and creamy avocado – plus a simple mayo spread that brings it all together.

These lettuce wraps have become my lunchtime staple, especially during busy weekdays. I usually make extra bacon on Sunday so I can quickly put these together whenever I’m craving something light but satisfying. And let’s be honest – bacon makes everything better, doesn’t it?

What Kind of Lettuce Should I Use?

For lettuce wraps, you’ve got three great options that each bring something different to the table. Romaine lettuce offers a nice crunch and boat-like shape that holds your fillings well, while butter lettuce (also called Boston or Bibb) has softer, more pliable leaves that wrap easily around your ingredients. Iceberg gives you that classic crisp texture and is probably the sturdiest option, though the leaves can be a bit trickier to separate without tearing. Whichever type you choose, look for fresh, crisp leaves without any brown spots or wilting edges. Just make sure to give your lettuce a good wash and pat it completely dry – nobody wants a soggy wrap!

Options for Substitutions

This simple lettuce wrap recipe is easy to customize with these swaps:

• Bacon: While regular bacon is classic, you can use turkey bacon for a lighter option, or even tempeh bacon for a vegetarian twist. If using tempeh bacon, cook it until extra crispy to get that nice crunch.
• Lettuce: The recipe suggests romaine, butter, or iceberg, and they’re all great choices! You could also try green leaf lettuce or even collard greens (though collards might need a quick blanch to make them more flexible).
• Mayo: Not a mayo fan? Try mashed avocado, Greek yogurt, or hummus instead. Each option brings its own nice flavor to the wrap while keeping things creamy.
• Tomatoes: Any type of fresh tomato works here – cherry tomatoes (halved), beefsteak, or roma. If tomatoes aren’t in season, you could add cucumber slices for that fresh crunch.

Watch Out for These Mistakes While Cooking

The success of a BLT lettuce wrap largely depends on how you handle the bacon – cooking it at too high a temperature will result in burnt, bitter strips instead of the perfectly crispy texture you’re after, so stick to medium heat and flip frequently. The lettuce wrap can quickly become a soggy mess if you don’t thoroughly dry your lettuce leaves and tomato slices with paper towels first – excess moisture is your biggest enemy here. For the best assembly experience, avoid overstuffing your wraps and make sure to place the mayo directly on the bacon and tomatoes rather than the lettuce leaf, which helps everything stick together better and prevents sliding. A pro tip is to let your bacon cool completely before assembling, as hot bacon can wilt the lettuce and make the tomatoes release extra moisture.

What to Serve With BLT Lettuce Wraps?

Since these lettuce wraps are on the lighter side, they pair really well with some satisfying sides to make a complete meal. A scoop of classic potato salad or some crispy sweet potato fries can add that perfect starchy element that you might miss from traditional sandwich bread. I love serving these with a handful of kettle-cooked chips for some extra crunch, or if you’re keeping things low-carb, try some cucumber slices or cherry tomatoes on the side. For a quick weekday lunch, I’ll often add some fresh fruit like strawberries or apple slices to round out the plate.

Storage Instructions

Prep Ahead: Want to save time? Cook your bacon ahead and keep it in the fridge – it’ll stay crispy for up to 3 days. You can also wash and dry your lettuce leaves in advance, just wrap them in paper towels and store in a plastic bag in the crisper drawer.

Keep Components Separate: These wraps are best assembled right before eating. If you need to pack them for lunch, store the bacon, tomatoes, and mayo separately from the lettuce leaves. This prevents the lettuce from getting soggy and keeps everything fresh. The components will stay good in separate containers in the fridge for 2-3 days.

Pack for Lunch: Taking these to work or school? Pack the lettuce leaves in paper towels to keep them crisp, and put your bacon and tomatoes in separate small containers. Bring a little container of mayo, and you can assemble your wrap fresh when you’re ready to eat!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 8-12 g

Ingredients

• Pepper
• 1 tbsp mayonnaise (I prefer Hellmann’s Mayonnaise)
• 2 lettuce leaves (large, such as butter lettuce or romaine)
• 4 strips cooked bacon (crispy and crumbled)
• Salt
• 4 small tomato slices

Step 1: Prepare the Ingredients

To make two wraps, start by gathering your ingredients.

You’ll need two lettuce leaves, each ready to be turned into a fresh wrap base.

Have on hand 1 tablespoon of mayonnaise, 4 slices of bacon, 4 slices of tomato, and salt and pepper for seasoning.

Step 2: Assemble Each Wrap

On the first lettuce leaf, spread 1/2 tablespoon of mayonnaise evenly across the surface.

Layer 2 slices of bacon on top, followed by 2 slices of tomato.

Season with salt and pepper according to your taste preferences.

Repeat this process for the second lettuce leaf, building your second wrap in the same manner as the first.

Step 3: Wrap and Serve

Carefully fold each lettuce leaf over the fillings to create a neat wrap.

Serve immediately, and enjoy the fresh, flavorful combination of ingredients in each satisfying bite of your homemade wraps.