Keto BLT Lettuce Wraps

My kitchen smelled like bacon grease and possibility the afternoon I decided lettuce wraps needed the BLT treatment. I'd been scrolling through my phone, bored with salads, when it hit me—why not take all those flavors I loved and wrap them in something that actually stayed crisp? Twenty minutes later, I was biting into something so satisfying that my partner asked for seconds before I'd even finished the first one. That's when I knew this wasn't just a low-carb hack; it was genuinely delicious on its own terms.

I made these for my sister when she was visiting after her gym phase started, and watching her face light up when she realized she could actually enjoy something satisfying on her diet was priceless. She'd brought her own sad, pre-made salad in a container, ready to resign herself to rabbit food, and instead we sat at the kitchen counter eating these wraps with our hands like we were at a picnic. Sometimes the best gift you can give someone isn't fancy—it's showing them that eating well doesn't have to feel like punishment.

Ingredients

• Thick-cut bacon (8 slices): Use quality bacon if you can—the difference between thin, flabby strips and thick, smoky ones is everything, and they hold up better against the moisture from tomatoes and avocado.
• Romaine or iceberg lettuce (8 large leaves): Wash and dry these thoroughly; even a little excess water will make your wraps soggy and they'll fall apart when you bite into them.
• Ripe avocado (1, sliced): The creamy texture is what ties this whole thing together, so pick one that yields just slightly to pressure—too soft and it'll mush, too hard and it won't slice nicely.
• Large tomato (1, sliced): A vine-ripened tomato is worth hunting for; the mealy supermarket kind will weep all over your wrap and turn everything into mush.
• Red onion (1/4 small, thinly sliced): This is optional, but it adds a sharp, fresh bite that prevents the wrap from feeling heavy—slice it paper-thin so it doesn't overpower.
• Mayonnaise (1/4 cup, sugar-free): This is your binding agent and flavor base, so don't skip it or dilute it; standard mayo works fine if you're not strict keto, but the sugar-free versions taste nearly identical now.
• Garlic clove (1, finely minced): One clove is plenty—mince it fine so it distributes evenly and you don't bite into a harsh chunk.
• Fresh lemon juice (1 tsp): This brightens the mayo and prevents the avocado from browning if you're prepping ahead, so don't skip it.
• Salt and freshly ground black pepper: Season the mayo aggressively—this is where the punch comes from, so taste as you go and don't be shy.

Instructions

Cook the bacon until it's shatteringly crisp:

Medium heat is your friend here; rushing it on high will leave you with rubbery, greasy strips. Listen for the sizzle to become a steady crackle, then you'll know you're close—usually about 8 to 10 minutes total. Drain it on paper towels and let it cool enough to handle, but serve it while it's still warm.

Make the garlic mayo while the bacon cools:

Whisk mayonnaise with minced garlic, lemon juice, salt, and several generous grinds of pepper—this is your moment to build flavor, so taste it and adjust. The mixture should taste bright and a little punchy, not just like mayo with garlic hiding in it.

Prep your vegetables with care:

Slice the tomato and avocado just before you're ready to assemble so they don't oxidize and turn brown or weepy. Pat everything dry with a clean kitchen towel if needed—moisture is the enemy of a crispy wrap.

Layer each wrap like you're building something precious:

Lay two lettuce leaves slightly overlapping to create a sturdy base, then spread a generous line of garlic mayo down the center. This creates a barrier that keeps the lettuce from getting soggy while also holding everything together.

Fill generously and season boldly:

Add 2 slices of bacon, tomato slices, avocado, and red onion if you're using it, then hit everything with a serious amount of cracked pepper—this isn't a garnish, it's a component. The pepper is what makes these feel alive.

Roll tightly and secure if needed:

Fold in the sides first, then roll from bottom to top, keeping tension so nothing slips out. If your lettuce is delicate, use a toothpick to hold it together, and pull it out right before you bite in.

Serve immediately:

These are best eaten fresh, when the lettuce is still crisp and the bacon is still warm—sitting around for more than a few minutes will soften everything, so get them on the plate and into your mouth.

Save

There's something almost meditative about eating these by hand, the way the lettuce crackles between your teeth and the flavors all hit at once. My mom, who usually eats like she's in a rush, actually sat down and took her time with one of these, and I realized the wraps had somehow made eating feel intentional instead of functional.

Why This Beats Regular BLTs

The moment you bite into lettuce instead of bread, you realize what you've been missing—there's no heaviness, no need to wipe mayo off your hands for the next hour. The crispness of the lettuce actually complements the crispy bacon instead of competing with it, and somehow the whole thing feels lighter and more flavorful at the same time. Plus, you can eat these without feeling like you need a nap afterward, which is kind of the entire point of eating, isn't it?

The Garlic Mayo Moment

This mayo is where the magic lives, and I can't stress this enough—don't skip the lemon juice or the black pepper. The lemon keeps everything bright and prevents the avocado from browning if you need to assemble ahead, and the black pepper is what elevates this from a simple spread to something with actual personality. I once made these without freshly cracking the pepper (used the pre-ground stuff), and they tasted fine but forgettable; when I switched back, it was like someone turned up the volume on everything.

Storage and Make-Ahead Tips

If you're planning ahead, this is actually perfect meal-prep material as long as you keep everything separate. Cook your bacon the morning of, store the mayo in a container, and keep your lettuce, tomato, and avocado fresh in their own spots in the fridge. Assembly takes literally five minutes, and you get wraps that are perfectly crisp and fresh-tasting, not soggy and sad.

• Store cooked bacon in an airtight container for up to five days, and it'll re-crisp in a hot skillet for 30 seconds right before serving.
• The garlic mayo keeps for three days in the fridge, so you can make a batch and use it on salads, eggs, or whatever else needs a punch of flavor.
• Cut your avocado and tomato only when you're ready to assemble—a little lemon juice on the avocado keeps it from browning if there's any delay.

Save

These wraps are proof that eating well doesn't require sacrifice—it just requires paying attention to what you're putting together. Make them once, and they'll become the thing you reach for when you want something fast that actually satisfies.

Recipe Q&A

→ What type of lettuce works best for these wraps?

Romaine or iceberg lettuce leaves provide sturdy yet tender bases that hold the fillings well and add crispness to the wraps.

→ Can I substitute the bacon with another protein?

Turkey bacon is a lighter alternative that works well, maintaining the smoky flavor while offering fewer fats.

→ How is the garlic mayo prepared for the wrap?

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

→ Is it necessary to cook the bacon until crispy?

Crisp bacon adds texture and prevents sogginess, balancing then fresh ingredients with a satisfying crunch.

→ Any tips to keep the wraps from falling apart?

Lay lettuce leaves slightly overlapping and roll tightly, securing with toothpicks if needed to hold all ingredients in place.

→ Can I prepare these wraps in advance?

For best freshness, keep components separate and assemble just before serving to maintain crispness and texture.