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.

Seamus Mullen
Source: Seamus Mullen's Real Food Heals


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!

Nutrition Facts

132 calories; protein 4g; carbohydrates 3.9g; dietary fiber 1.6g; sugars 1.6g; fat 11.5g; saturated fat 2.2g; cholesterol 8.8mg; vitamin a iu 1517.1IU; vitamin c 12.8mg; folate 26.5mcg; calcium 27.5mg; iron 1.2mg; magnesium 15.8mg; potassium 229.3mg; sodium 162.2mg; thiamin 0.1mg; added sugar 1g.

Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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: 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: 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