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lettuce wrap with cream cheese, bacon, sprouts, and tomatoes

Keto BLT Lettuce Wraps (THM:S)

Struggling to find simple and easy keto or Trim Healthy Mama lunch ideas for work, school, or on the go? No more! Thanks to cool, crunchy lettuce instead of bread, these keto BLT lettuce wraps with cream cheese are low carb (THM:S) yet packed full of healthy fats and proteins that even kids will love! Bonus: you can make them ahead of time!

Course Lunch
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 wraps
Author Anya Jang

Ingredients

  • 12 to 16 slices pastured or organic bacon cooked
  • 1 lettuce sturdy head like romaine, butter, green or red leaf, washed and leaves separated
  • 2 tomatoes large, sliced
  • 8 ounces organic cream cheese
  • alfalfa sprouts or other sprouts, such as broccoli;optional
  • 1 avocado sliced (optional)

Instructions

  1. Spread a large square sheet of parchment paper on work surface.
  2. Layer 4 to 6 leaves of lettuce, making a large rectangle.
  3. Roughly spread or drop 2 ounces of cream cheese on one long end of the lettuce.
  4. Layer 5 to 6 tomato slices, 3 to 4 cooked bacon strips, and sprouts, if using.
  5. Using parchment paper as guide, roll the lettuce wrap as tightly as you can starting with the side that is loaded with fillings.
  6. Gently pull the parchment paper away as you roll (much like a sushi roll), continue to roll, keeping it as tight as possible and using the paper to guide you.
  7. Tuck the ends of the wrap towards the middle, and roll the remainder of parchment paper around the lettuce tightly.
  8. Using a serrated knife, cut the lettuce wrap in half.
  9. Continue filling and rolling the rest of the lettuce wraps.
  10. Store in the refrigerator for up to 24 hours.
  11. Enjoy!

Recipe Notes

Bake bacon in the oven to avoid splatters on the stove. Arrange bacon strips on baking sheet in single layer. Bake in a preheated 400 degree Fahrenheit oven until golden crispy, about 15 to 20 minutes. Start checking at the 12 minute mark.  This can be done days ahead -- keep the cooked bacon in the fridge until ready for wraps.

Save the bacon grease for the next morning's breakfast.

Use whatever lettuce you prefer for wraps. My favorite are romaine and butter, but I've used red leaf and green lettuce as well. I try to avoid iceberg because it's not as nutritious as other lettuces. But in my experience, iceberg is easier to roll and still a much better option than bread.