Low Carb BLT Wraps | MyFitnessPal
Take pleasure in all of the flavors of a BLT—no bun required—with this lettuce wrap model that pairs savory bacon with crisp lettuce and juicy tomatoes. A swipe of lemon aioli elevates the wraps, whereas a hardboiled egg provides additional protein and endurance, making it a satisfying choice for breakfast or lunch.
Lively time: 10 minutes | Complete time: half-hour
Low Carb BLT Wraps
Elements
- 4 slices (40g) raw low-sodium bacon
- 1/2 medium (30g) lemon
- 1/4 cup (60g) reduced-fat mayonnaise
- 4 giant basil leaves, finely chopped
- 4 giant Bibb lettuce leaves
- 2 medium (180g) Roma tomatoes, thinly sliced
- 2 giant (100g) hardboiled eggs, peeled and sliced
- 1/8 tsp black pepper
Instructions
Preheat the oven to 400°F (200°C).
Line a rimmed baking sheet with foil and place a wire rack on prime. Organize the bacon in a single layer on the rack and bake for 18–22 minutes, or till crispy. Switch to a paper towel-lined plate to empty.
Grate 1/4 tsp zest from the lemon right into a small bowl and squeeze about 1 tsp lemon juice into the bowl. Stir within the mayonnaise and basil till mixed.
Unfold 1 tbsp of the mayonnaise combination onto every lettuce leaf. Prime evenly with tomato, egg, and bacon, then sprinkle with pepper. Wrap the lettuce leaves across the filling and serve.
Serves: 2 | Serving Measurement: 2 lettuce wraps (contains 2 slices bacon, 1 egg, 1 tomato, and 1 heaping tablespoon aioli)
Vitamin (per serving): Energy: 276; Complete Fats: 16g; Saturated Fats: 4g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 3g; Ldl cholesterol: 206mg; Sodium: 473mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 7g; Protein: 13g
Vitamin Bonus: Potassium: 180mg; Iron: 10%; Vitamin A: 29%; Vitamin C: 12%; Calcium: 4%