Enjoy all the flavors of a BLT—no bun required—with this lettuce wrap version that pairs savory bacon with crisp lettuce and juicy tomatoes. A swipe of lemon aioli elevates the wraps, while a hardboiled egg adds extra protein and staying power, making it a satisfying option for breakfast or lunch.
Active time: 10 minutes | Total time: 30 minutes
Low Carb BLT Wraps
Ingredients
- 4 slices (40g) uncooked low-sodium bacon
- 1/2 medium (30g) lemon
- 1/4 cup (60g) reduced-fat mayonnaise
- 4 large basil leaves, finely chopped
- 4 large Bibb lettuce leaves
- 2 medium (180g) Roma tomatoes, thinly sliced
- 2 large (100g) hardboiled eggs, peeled and sliced
- 1/8 tsp black pepper
Directions
Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the bacon in a single layer on the rack and bake for 18–22 minutes, or until crispy. Transfer to a paper towel-lined plate to drain.
Grate 1/4 tsp zest from the lemon into a small bowl and squeeze about 1 tsp lemon juice into the bowl. Stir in the mayonnaise and basil until combined.
Spread 1 tbsp of the mayonnaise mixture onto each lettuce leaf. Top evenly with tomato, egg, and bacon, then sprinkle with pepper. Wrap the lettuce leaves around the filling and serve.
Serves: 2 | Serving Size: 2 lettuce wraps (includes 2 slices bacon, 1 egg, 1 tomato, and 1 heaping tablespoon aioli)
Nutrition (per serving): Calories: 276; Total Fat: 16g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 3g; Cholesterol: 206mg; Sodium: 473mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 7g; Protein: 13g
Nutrition Bonus: Potassium: 180mg; Iron: 10%; Vitamin A: 29%; Vitamin C: 12%; Calcium: 4%
Originally published February 2016; Updated April 2026
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