This recipe turned a simple lunchtime craving into a weekend favorite in our house. I developed these gourmet wraps during a busy season when I wanted the familiar comfort of a BLT without the heavy bread and the usual rush. The idea was to keep everything light and bright while layering textures: the snap of freshly sliced tomatoes, the satisfying crunch of perfectly crisped bacon, and the silkiness of a flavored mayonnaise that I like to call the secret sauce. I first tested this combination one afternoon when tomatoes were at their peak summer ripeness, and the balance of acid, oil and smoke made everyone at the table ask for seconds.

These wraps are built to be fast but thoughtful. The tomato marinade is a small technique borrowed from restaurants where a brief soak softens a tomato's raw edge while letting its sweetness stand out. The bacon is cooked until crisp and crumbled so each bite includes brittle shards that contrast with tender leaf lettuce. The flavored mayonnaise is where the recipe finds its voice; with only a few additions it becomes layered and bright. Serve these for casual lunches, easy dinner nights, or as a crowd-pleasing appetizer when halved and plated on a board for friends.

Ingredients

• Low-carb wraps: Four large low-carb wraps provide the base; choose a soft, pliable brand so the wraps roll without splitting. Look for brands with at least 6 grams of protein per wrap for added satiety.
• Shredded lettuce: Three quarters of a cup loosely packed of crisp shredded lettuce, such as iceberg or romaine hearts, adds crunch and freshness without overwhelming the other flavors.
• Bacon: Twelve strips of good-quality bacon, cooked until crispy and crumbled. Thick-cut bacon renders more fat but gives meatier bites; I prefer standard-cut for even crisping.
• Red wine vinegar: Two tablespoons to brighten and lightly pickle the tomato slices; use a mid-priced red wine vinegar for balance.
• Tomatoes: Three large beefsteak tomatoes, thinly sliced. Choose firm, ripe tomatoes with few seeds so the slices hold their shape in the wrap.
• Olive oil: A quarter cup of extra virgin olive oil, which helps the tomatoes marinate and coats the mouth with richness. I like Pompeian extra virgin olive oil for its mild, fruity profile.
• Black pepper and salt: Freshly ground black pepper and salt to taste; seasoning during the marinade is essential to bring the tomato flavors forward.
• Mayonnaise: A quarter cup of mayonnaise forms the base of the secret sauce. I prefer Hellmann’s for its clean tang, but use any high-quality brand you enjoy.

Instructions

Step 1 Cook the Bacon: Place the bacon strips in a cold skillet so the fat renders gradually. Cook over medium heat, turning occasionally, until the bacon is uniformly browned and crisp, about 8 to 12 minutes depending on thickness. Transfer to a paper towel-lined plate to drain and cool. When cool, crumble or chop into bite-sized pieces. For less cleanup, bake bacon on a rimmed sheet at 400 degrees Fahrenheit for 15 to 18 minutes, then transfer to a rack to keep crisp. Step 2 Prepare the Tomato Marinade: In a shallow bowl, whisk together 2 tablespoons red wine vinegar and 1/4 cup olive oil. Season with a pinch of salt and a few grinds of black pepper. Layer the thin tomato slices in the bowl in a single layer if possible, spoon the dressing over them, and let sit for 6 to 10 minutes. The brief marinade will soften any raw edge while concentrating tomato flavor without making them soggy. Step 3 Make the Flavored Mayo: Combine 1/4 cup mayonnaise with a pinch of black pepper and a teaspoon of the reserved olive oil from the marinade for continuity of flavor. Stir until smooth. Taste and adjust salt or acidity with a drop of the red wine vinegar if you prefer more tang. Keep the sauce chilled until assembly. Step 4 Assemble the Wrap: Lay a low-carb wrap flat. Spread about 1 tablespoon of the flavored mayo in a thin layer down the center of the wrap. Add an even layer of shredded lettuce, follow with three marinated tomato slices, and top with approximately three crumbled bacon strips. Season with a small pinch of black pepper. Keep the filling compact toward the center so rolling is easy. Step 5 Roll and Serve: Fold the bottom edge of the wrap up over the filling, fold in each side toward the center, then roll tightly to seal. If needed, secure with a toothpick and slice on a diagonal for an attractive presentation. Serve immediately so the bacon stays crisp; if making ahead, do not slice until ready to serve to prevent moisture from softening the wrap.

Storage Tips

Store leftover components separately. Keep cooked bacon in an airtight container lined with paper towel to absorb excess grease; it will keep in the refrigerator for up to three days and can be reheated briefly in a 350 degree Fahrenheit oven for two to three minutes to restore crispness. The flavored mayonnaise will last in a sealed jar in the fridge for up to five days. Tomato slices should not be stored once mixed with lettuce; if you have extra marinated tomatoes, use them within 24 hours and keep the bowl covered and chilled. When packing for lunch, assemble just before eating whenever possible to maintain texture.

Ingredient Substitutions

If you prefer a lighter protein, substitute turkey bacon using the same cooking method and note it will yield less fat and a milder smoke note. For a plant-based version, use smoked tempeh or coconut bacon to capture the crispy element. Swap Hellmann’s mayonnaise for a vegan mayo to make the sauce egg-free, and choose a gluten-free low-carb wrap if you need a gluten-free option. If olive oil is too assertive, use a neutral oil like avocado oil in the tomato marinade, though you will lose some fruitiness.

Serving Suggestions

Serve these wraps with a simple side salad of cucumber and lemon to add a bright counterpoint, or pair with a small bowl of sweet potato fries for a heartier meal. When presenting for guests, slice each wrap on a diagonal and secure with a colorful toothpick; arrange halves on a wooden board with extra sauce in a small dipping bowl. Garnish with a few whole basil leaves or torn parsley for color. They work well with iced tea or a crisp lager and make a casual yet refined offering at a backyard lunch.

Cultural Background

The BLT is an American classic that grew out of simple, rural ingredient pairings: cured pork, fresh garden tomatoes and lettuce. Wrapping the elements in a tortilla rather than sandwiching them in bread is a modern adaptation that draws on the global influence of tortillas and flatbreads, combining portability and texture. The marinated tomato nods to Mediterranean techniques where bright acid and oil amplify fresh produce. This version blends traditions to create something recognizably familiar but updated for lighter, flexible eating.

Seasonal Adaptations

In summer, use sun-warmed beefsteak or heirloom tomatoes for maximum sweetness and keep the marinade time short. In cooler months, roast plum tomatoes with a drizzle of olive oil and a pinch of sugar to concentrate flavor, then slice and use in place of the fresh marinade. Swap greens as seasons change: peppery arugula in spring adds bite, while butter lettuce in winter gives a softer mouthfeel. For holiday gatherings, add a smear of cranberry relish to the sauce for a festive twist.

Meal Prep Tips

For efficient meal prep, cook a double batch of bacon and portion into small containers for easy assembly through the week. Pre-mix the flavored mayonnaise and store in a squeeze bottle to apply precisely without over-saucing. Keep shredded lettuce and sliced tomatoes in separate airtight containers to preserve texture; assemble wraps on the day you plan to eat them. If packing for work, include the sauce in a small container and assemble at the office to avoid sogginess.

These Gourmet BLT Wraps with Secret Sauce are a celebration of simple ingredients treated with care. They are easy to scale up for friends and versatile enough to adapt to seasonal produce and dietary needs. I hope you enjoy the bright tomato notes and that the secret sauce becomes your little finishing touch for many gatherings to come.