These Low-Carb BLT Wraps with Chipotle Mayonnaise are a spiced up version of the classic BLT sandwich. These wraps are grain-free, gluten-free and egg-free, but taste like an upscale version of the sandwich we all know and love.
In a small bowl, combine mayonnaise ingredients and stir until completely combined. Cover and refrigerate until ready to use. This may be made one day ahead, if desired.
To assemble the wraps
If tortillas are not already slightly warm, preheat oven to 200ºF. Place tortillas on a parchment-lined cookie sheet. Place in oven for 3 to 5 minutes or until the tortillas are slightly warm and pliable.
Slightly off-center on each tortilla, spread about 2 teaspoons full of mayonnaise. Be careful to stay away from the edges as you will need these to wrap.
Place bacon, lettuce and tomato on top of the mayonnaise. It may be necessary to cut or tear them into pieces that fit. Do not overfill.
Fold the sides of the burrito over the filling.
While holding the sides. bring the bottom of the burrito over the fillings. Roll the burrito tightly, but gently.
Cut the burrito in half crosswise. I like to make a diagonal cut to make it more visually interesting.