Keto BLT Lettuce Wraps

There's something about summer afternoons that makes you crave a BLT, but I'd spent months frustrated with bread making my keto goals feel impossible. Then one Saturday, while crisping bacon in my cast iron, I grabbed a head of romaine from the fridge and thought, why not? Those sturdy lettuce leaves became the perfect vessel, and suddenly I had something even better than the original, a wrap that was crisp, satisfying, and actually worked with how I wanted to eat.

My friend Sarah texted asking what I was making for lunch, and I sent her a photo of these wraps. She showed up twenty minutes later uninvited, which tells you everything you need to know. We sat on the porch eating them with our fingers while arguing about whether lemon juice actually belonged in mayo (it does), and I realized this wasn't just a diet food, it was the kind of thing people actually want to eat.

Ingredients

• Thick-cut bacon, 8 slices: The good stuff makes all the difference here, the kind that actually crisps up instead of just getting floppy. I learned this the hard way after years of paper-thin grocery store bacon.
• Romaine or iceberg lettuce, 8 large leaves: Wash and dry them thoroughly or they'll be soggy by the time you eat, which defeats the whole point. Sturdy leaves are your friend for structural integrity.
• Ripe avocado, 1: This needs to be soft enough to slice easily but still hold its shape, which means checking it the morning you plan to use it.
• Large tomato, 1: Pick one that's actually red and smells like tomato when you bring it close, not the pale watery stuff that's been sitting in a truck for days.
• Red onion, 1/4 small: A thin slice adds brightness without overwhelming everything, but leave it out if you're not into the bite.
• Mayonnaise, 1/4 cup: Sugar-free if you're strict keto, and honestly it tastes the same to most people anyway.
• Garlic clove, 1, finely minced: Don't use garlic powder here, the fresh clove is what makes the mayo sing.
• Fresh lemon juice, 1 tsp: Squeeze it fresh from half a lemon, don't use the bottled stuff if you can help it.
• Salt and freshly ground black pepper: Cracked pepper is essential at the end, it changes the entire texture and flavor profile.

Instructions

Cook the bacon until it shatters:

Medium heat is key here, rush it and you get chewy, go too slow and it's greasy. You want pieces that crack between your teeth, about 8 to 10 minutes in a good skillet.

Build your garlic mayo sanctuary:

Mix everything in a small bowl and taste it before you commit. Add pepper in visible cracks, not fine dust, so you feel it in every bite.

Create your lettuce foundation:

Two leaves overlapping gives you structure without double thickness that's hard to wrap. Think of it as building a little edible taco.

Spread the mayo like you mean it:

Generous layer, not timid, it's your flavor carrier and your moisture barrier all at once.

Layer with intention:

Bacon first on the mayo so it doesn't slide around, then tomato, then avocado, then onion if you're using it. Order matters because it keeps everything stable.

Pepper it heavily:

This is not the time to be shy, the black pepper is a starring ingredient here, not a afterthought.

Roll and secure if needed:

Fold the sides in first, then roll from bottom to top, using a toothpick only if your lettuce leaf feels delicate. Some people can eat these with their hands, I respect that.

Serve immediately:

Don't let these sit or the lettuce will start giving up its crispness to the moisture inside.

Save

There was this moment when my partner took a bite and closed their eyes like they were tasting something transported from somewhere else. It wasn't fancy, didn't require special equipment or obscure ingredients, but for that second it felt like the thing food should always be.

The Mayo Makes or Breaks It

I used to think mayo was just mayo until I started paying attention to how lemon juice brightens it, how good garlic becomes something completely different when it's minced fresh instead of powdered. The mayo here is your sauce, your binder, and your flavor moment all wrapped into one, which means it's worth taking two minutes to actually do it right instead of just slapping stuff together. If you've had a bad mayo experience before, this is where you might change your mind.

Why Lettuce Wraps Actually Work

Lettuce wraps feel healthier than bread wraps, but what they really are is crispier, lighter, and more interesting texturally. The idea used to feel like deprivation to me until I stopped comparing them to bread and started treating them as their own thing. Once you're past that mental hurdle, they're genuinely more fun to eat because every component stays distinct instead of getting compressed into bread mush.

Assembly Tips for Success

The physical part of rolling these is easier than you'd think if you understand that lettuce is forgiving, it's not going to snap if you treat it with normal care. I've made hundreds of these now, and the only time they fall apart is when I get impatient and try to make them too thick. Think of it as gentle folding, not aggressive packing, and everything stays intact.

• Overlapping two lettuce leaves gives you structural support without making the wrap hard to bite through.
• The toothpick is optional unless your lettuce is particularly thin or you're transporting these somewhere.
• If a leaf tears, just use another one, you have four to work with total and only need two per wrap.

Save

This is the kind of meal that proves you don't need a lot of time or exotic ingredients to feel like you're actually eating something good. Make it once and it becomes part of your regular rotation, the kind of thing you reach for when you want satisfying without complicated.

Recipe FAQs

→ What type of lettuce works best for these wraps?

Romaine or iceberg lettuce leaves are ideal due to their sturdy texture and size, perfect for holding the filling without tearing.

→ Can I substitute the bacon for a different protein?

Yes, turkey bacon or other smoked meats can be used for a lighter or varied flavor, maintaining the wrap’s savory profile.

→ How do I make the garlic mayo?

Mix mayonnaise with minced garlic, fresh lemon juice, salt, and freshly ground black pepper for a creamy and flavorful spread.

→ Is there a way to add extra flavor to the garlic mayo?

A sprinkle of smoked paprika can be added to the mayo for a subtle smoky depth complementing the bacon and vegetables.

→ How should these wraps be served for best texture?

Serve immediately after assembling to ensure the lettuce remains crisp and the fillings fresh and vibrant.