BLT Wraps with Horseradish Mayonnaise

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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These bacon and tomato lettuce wraps offer a sophisticated, dairy-free twist on the classic BLT. By using chilled Little Gem leaves as a natural vessel, this dish trades heavy carb-loaded bread for a refreshing crunch that perfectly complements the salty, thick-cut bacon. The secret to the deep flavour profile lies in the preparation of the breadcrumbs, which are toasted in the oven directly beneath the bacon to absorb the savoury drippings before being crushed into a seasoned garnish.

Ideal for a light weekend lunch or a social sharing platter, this recipe encourages a relaxed, hands-on dining experience. The punchy horseradish mayonnaise provides a sharp, creamy contrast to the sweet cherry tomatoes and aromatic basil leaves. It is a vibrant, contemporary choice for those seeking a protein-rich meal that feels indulgent yet remains naturally light. Serve with extra lemon wedges to brighten the flavours just before eating.

Ingredients for BLT Wraps with Horseradish Mayonnaise

60g country-style bread, preferably day-old, torn into 1" pieces (about 230g )
450g thick-cut bacon
1/2 cucharaditas de sal kosher, y más si es necesario
80g de mayonesa
1 cucharada de ralladura de limón finamente rallada
20ml de jugo de limón fresco
2 teaspoons prepared horseradish
1 cucharadita de pimienta negra recién molida
3 heads of Little Gem lettuce, leaves separated, covered, chilled
575ml de tomates cherry, cortados a la mitad
1 taza de hojas de albahaca
Rodajas de limón (para servir)

How to make BLT Wraps with Horseradish Mayonnaise

Place a rack in middle of oven; preheat to 177°C. Spread out torn bread on a rimmed baking sheet. Set a wire rack in baking sheet over bread and arrange bacon on rack (it’s okay if strips overlap a bit; they’ll shrink as they cook). This setup will crisp the bacon, and as the bread becomes enriched with some of the drippings, it will get nice and toasty. Bake 20 minutes. Remove from oven and turn bacon. Carefully tilt baking sheet to pour off any fat into a small bowl; reserve for another use if desired. Return to oven and bake until bacon is brown and crisp and breadcrumbs are golden brown, about 20 minutes more. Transfer bacon and toasted breadcrumbs to separate paper towels to drain.

Slide breadcrumbs, still on paper towels, to a cutting board and crush into very small pieces with a flat-bottomed measuring cup. Season with salt, place on a small plate or in a small bowl, and set aside for serving.

Meanwhile, whisk mayonnaise, lemon zest, lemon juice, horseradish, pepper, and 1/2 teaspoons salt in a small bowl to combine; set aside.

Arrange bacon, lettuce leaves, tomatoes, basil, and lemon wedges on a platter or on a couple of plates and in bowls so that each component is visible and easily accessible. Set out kitchen shears next to bacon for cutting to size. Serve with breadcrumbs and reserved horseradish mayonnaise (for spreading over lettuce).

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.