Who needs lettuce when our tender Koolhead cabbage wraps it up? Our version of BLTs will wow your family and friends with a fun surprise, while offering a new twist on an old favorite. The dill, pickle and mayonnaise tucked inside, are unexpected too, and dress up these wraps just right!
Makes 8 wraps
8 garlic dill pickle spears
8 small Roma tomatoes
salt and pepper
about 2 cups alfalfa sprouts
16 slices bacon, cooked (about 1 pound)
Creamy Dilly Mayonnaise
4 ounces cream cheese with chives, softened
1/2 cup mayonnaise
2 tablespoons garlic dill pickle juice
2 tablespoons chopped fresh dill
freshly ground black pepper
Combine all ingredients in small deep bowl. Whip with mixer until well blended.
Gently remove leaves from the head of cabbage, wash, and dry with paper towels. Trim the thickest part of the stem from the cabbage leaves.
Slice each pickle spear lengthwise and wrap in paper towels to remove moisture.
Cut tomatoes into small wedges and wrap in paper towels to remove moisture.
Toss tomatoes with salt and pepper. Smear center area of leaf with 2 tablespoons of dilly mayonnaise. Cover the mayonnaise with sprouts. Top with 2 slices of bacon, 2 slices of the pickles, tomato wedges and a light scattering of more sprouts. Starting with the side of the leaf nearest you, roll it over the filling and wrap. The wrap will be best if cone shaped with a smaller bottom.
The mayonnaise is very tasty, so you might want to double the recipe and offer in a side bowl for spooning on extra at serving time. It’s also great on salads and sandwiches.