1. Make the egg salad
In a medium bowl, combine the chopped hard-boiled eggs, mayonnaise (or Greek yogurt), Dijon mustard, garlic powder, salt, and pepper. Mash and stir with a fork until well combined but still slightly chunky.
2. Add the BLT ingredients
Gently fold in the crumbled bacon and chopped cherry tomatoes.
3. Prepare the lettuce wraps
Wash and dry the lettuce leaves thoroughly. Trim any thick stems if needed. Arrange the leaves on a serving platter.
4. Assemble and serve
Spoon the egg salad mixture evenly into the center of each lettuce leaf (about ¼ cup per wrap). Fold or roll the lettuce around the filling like a taco. Serve immediately.
Tips & Variations
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Make it lighter – Use Greek yogurt instead of mayonnaise, and turkey bacon instead of pork bacon.
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Add crunch – Sprinkle with chopped celery, red onion, or shredded carrots.
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Spicy kick – Add a dash of hot sauce or a pinch of cayenne pepper to the egg salad.
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Avocado BLT egg wrap – Add sliced avocado to each wrap.
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Meal prep – Prepare the egg salad (without lettuce) up to 2 days ahead. Assemble wraps just before eating.
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Lettuce options – Butter lettuce is soft and pliable; romaine gives a nice crunch; iceberg is classic and sturdy.
Enjoy these light, satisfying, low-carb wraps!
