This gluten-free twist on the conventional BLT also has a little Vietnamese flavor pop. This makes only four wraps, but you can easily scale it up to serve a crowd. Reprinted from Real Food Heals by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen. Source: Seamus Mullen's Real Food Heals

Seamus Mullen
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Ingredients

Directions

  • Put a slice of bacon in each lettuce leaf. Drizzle with the aioli, then top with the herbs, carrot and daikon pickles, tomato wedges, and pickled peppers, in that order.

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  • Wrap and enjoy!

Tips

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Nutrition Facts

132 calories; 11.5 g total fat; 9 mg cholesterol; 162 mg sodium. 3.9 g carbohydrates; 4 g protein; Full Nutrition

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/02/2018
This was delish! The quick pickle of the carrots and daikon was super easy and added a great flavor to the dish. This was perfect for an easy light weeknight dinner. I'll definitely make it again. Read More
Rating: 3 stars
09/29/2017
I loved the recipe title but complicated ingredients had me raid my own pantry. I just took spring roll wraps dipped them in warm water till soft filled w Bibb lettuce bacon chopped tomato & avocado thin strips of red pepper & carrot drizzled w jarred aioli rolled up & wow-delicious! Made a bunch & enjoyed for lunch next day too. Read More
Rating: 1 stars
09/26/2017
Recipes for the carrot and daikon pickles and the pickled peppers were not included (as stated). I will definitely try this recipe as soon as it is complete. Thanks! Read More
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