Anyone love BLT’s as much as my boyfriend? He could sit down and eat 10 of them in one sitting if he wasn’t so health conscious. I wanted to make him something that would satify his BLT cravings, yet would be low fat and low glycemic. I came up with this little concoction and he clean plates it every time!
Preheat oven to 375 degrees. Spray a skillet with pam. Cook all f the bacon strips in the skillet over medium heat for 5-8 minutes, fliping about halfway through. Make sure that both sides are nice and brown.
While the bacon is cooking, wash the vegetables. Dice up the lettuce and cut the tomatoes in fourths. Put both in a large bowl. Add mayo, chili paste, and black pepper to the same bowl.
Spray a cookie sheet with pam and place 1-2 flatouts on the sheet. Bake on 375 degrees for about 6-8 minutes or until crispy.
Layer a few paper towels up and place the cooked bacon on the stack. Pat dry with the towels and then chop the bacon up into little pieces. Add to the bowl with the other ingredients and mix well.
Slice a cucumber in half (lengthwise) and then scrape the seeds out of the center. Add the BLT mixture to the center of each cucumber and then cut into “finger food” size pieces.
Once the Flatouts are crispy, take out of the oven. Spread the BLT mixture over the flatout and then cut into smaller pieces that are easy to hold while eating like a pizza.
It is up to you how you choose to eat this, whether it be on cucumbers or a flatout. I make this as a dip when I am pressed for time. Try one way or try them all!
- 1 1/2 Cups cherry tomatoes, cut in fourths
- 1 1/2 Cups Chopped lettuce
- 8 strips of turkey bacon (Vegan bacon preferred)
- 5 tbsp light mayo (Vegan Mayo preferred)
- 1-2 tbsp red chili paste
- 1-2 low carb/high protein wraps (flatouts or seite)
- 1 whole cucumber
- 1/2 tsp black pepper
- pam cooking spray