BLT Wrap with Zesty Horseradish Mayonnaise
prep 10 min.
ready 30 min.
serves 2-4
I saw this recipe in the August 2018 issue of Bon Appétit magazine, and it looked awesome. This is my version of their recipe. I was able to make four wraps with the ingredients I purchased. I made two using lettuce as the wrap and two with flour tortillas. It seemed to stay together best with the tortilla, but both tasted great. I purchased some thick cut bacon which I cooked in a cast iron grill pan. The advantage of making the bacon in the grill pan was that it was not too greasy, and the bacon was very crisp. I mixed yellow vine-ripened and sweet cherry tomatoes. I loved the zesty horseradish mayo which had a wonderful taste and added a little bite to the BLT. I will make these again when tomatoes come in season later this summer. My potted lettuce is starting to come up for salads, and in a few weeks will be harvested and featured in some upcoming blog posts. It will be perfect for BLT’s this summer.
Ingredients
• 1 lb. bacon, thick cut
• 1 head Bibb lettuce (I used 1/3 head.)
• 1/2 cup mayonnaise
• 2 Tbs. fresh horseradish
• 1 Tbs. lemon zest
• 2 medium vine-ripened tomatoes (red or yellow)
• 1/2 cup cherry tomatoes, halved
• 1 lemon, quartered
• Black pepper, ground (use with horseradish)
• 2-4 6 in. flour tortillas
Directions
BLT
1. In a colander, wash the tomatoes and lettuce. (You can use a salad spinner to wash and dry the lettuce.) Make sure to dry the lettuce before using it as a wrap.
2. Cook bacon over medium heat until crispy.
3. Dry the lettuce and add tomatoes and bacon. Top with zesty horseradish mayo. (Place the ingredients inside flour tortillas or wrap with only the lettuce leaves.) (The outside larger leaves work best.)
Zesty Horseradish Mayo
Mix mayonnaise, horseradish, and lemon zest. Sprinkle with fresh ground black pepper.
Serve with lemon wedges
This was a great summer recipe. I made this slightly different than the magazine recipe. I did not add basil and used Bibb lettuce rather than gem lettuce. I will try the basil later when my the basil in my garden matures. I will also make the zesty horseradish mayo for other recipes and use it as a salad dressing. It tasted great. Thanks to Bon Appétit for another great recipe!
