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


Ingredient Checklist


Instructions Checklist
  • 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.

  • Wrap and enjoy!


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Nutrition Facts

132 calories; total fat 11.5g 18% DV; saturated fat 2.2g; cholesterol 9mg 3% DV; sodium 162mg 6% DV; potassium 229mg 6% DV; carbohydrates 3.9g 1% DV; fiber 1.6g 7% DV; sugar 2g; protein 4g 8% DV; exchange other carbs 1; vitamin a iu 1517IU; vitamin c 13mg; folate 26mcg; calcium 28mg; iron 1mg; magnesium 16mg; thiaminmg; added sugar 1g.

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
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
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
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