BLT Wraps with Horseradish Mayonnaise

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

Baixar
Baixar
PDF do artigo foi baixado
Compartilhar
Compartilhar
Link do artigo copiado para a área de transferência
Language
Language
Discussão
Versão em Áudio
Adicionar às fontes preferidas no Google

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 colher de chá de sal kosher, mais a gosto
80g mayonnaise
1 colher de sopa de raspas de limão finamente raladas
20ml de suco de limão fresco
2 teaspoons prepared horseradish
1 colher de chá de pimenta-do-reino moída na hora
3 heads of Little Gem lettuce, leaves separated, covered, chilled
575ml de tomates-cereja, cortados ao meio
1 cup basil leaves
Fatias de limão (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).

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.