“A perfect sandwich to take to parties or picnics. The classic BLT is turned into a wrap with the addition of turkey and garlic and chive dressing.”
When did a sandwich become a wrap and who had that brilliant idea? More importantly, why didn’t I come up with it? Joking aside, I love the idea of wraps. How many times have you picked up a sandwich only to have all the ingredients fall out of it? Or the mustard or pickle juice ends up all over your hands? With a wrap, you never have to worry about those things.
One of my favorite sandwiches is the bacon, lettuce and tomato sandwich, or the BLT. The sandwich is getting a major update and restaurants are having fun creating their own unique versions. Honoring that trend, I thought it would be timely to put my own spin on the BLT. As I mentioned above, I love wraps and thought the BLT would transition well to this platform. I stuck to the original concept, but added a fun, healthier twist.
To jazz and lighten up the classic, I swapped the full-fat mayo with a creamy blend of low-fat plain Greek yogurt and low-fat olive oil based mayonnaise. To that I added fresh chopped chives, garlic and a dash of lemon. Instead of full-fat pork bacon, I opted for low-fat turkey bacon and limited it to the equivalent of one slice per serving. I added sliced nitrate-free turkey for some additional lean protein and plenty of spicy arugula and fresh tomatoes for their nutritional power. Wrapping it all up in a tidy whole-wheat tortilla ensured each bite made it from the plate to its destination.
Food Safety Tip: Many uncured versions of turkey bacon aren’t fully cooked. To be safe, treat them as you would other raw meat by washing your hands and work surfaces after handling or using them. Not sure it’s cooked? Use your food thermometer to take the temperature. Turkey bacon is cooked and safe to eat when it reaches 165°F.
Bacon, Lettuce and Turkey Wrap with Chive Aioli
Ingredients
For the aioli:
- ¼ cup low-fat plain Greek yogurt
- ¼ cup low-fat or olive oil based mayonnaise
- 1 teaspoon red wine vinegar
- ¼ teaspoon freshly ground black pepper
- Kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 clove garlic, finely minced
- 2 tablespoons fresh chives, washed and chopped
For the wrap:
- 4 slices turkey bacon (nitrate-free preferred)
- 12 ounces sliced deli turkey breast (low-sodium, nitrate-free preferred)
- 2 medium tomatoes, washed, sliced thin
- 2 cups lettuce leaves, such as arugula, baby kale or romaine, washed
- 4 whole-wheat tortillas (8-inch in size)
Directions
- To make the aioli: In a small mixing bowl combine the yogurt, mayonnaise, vinegar, black pepper, salt, lemon zest, lemon juice, garlic and chives. Cover and store in the refrigerator until ready to use. (Note – this can be made up to one day in advance).
- In a non-stick skillet, cook the bacon over medium heat, turning frequently until crisp, about 8-10 minutes. Transfer to paper towels and pat dry. Once cool enough to handle, crumble and reserve.
- Spread 1 tablespoon of aioli on each tortilla and top with 3 ounces turkey. Spread an additional tablespoon of aioli on top of the turkey then top with 3-5 slices of tomatoes, a sprinkling of bacon and a 1/2 cup of lettuce. Fold in the sides of the tortillas and roll up. Slice in half and serve.
