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Crackling Coated BLT Wraps

Crackling Coated BLT Wraps

We used to think the combination of bacon, lettuce, and tomato couldn't get much better - that is, until we added jalapeno pork cracklings to the mix. Even carb lovers will love this bun-free version of a classic comfort food.

Three jalapeno crackling coated blt wraps laying on a table.

Jalapeno Crackling Coated BLT Wraps

Paleo, Keto Consumer Friendly, Gluten-Free
Serves 3-5



  • 5 oz. EPIC Maple Bacon Cracklings
  • 1 cup almond flour
  • 2 eggs
  • 2 tbsp. water (for eggs)
  • Bacon (6 pieces)
  • 1 tomato
  • 1 head of letuce (Romaine or leaf)



Side by Side images of bacon being coated with epic jalapeno pork cracklings, almond flour, eggs and water.

  1. Place cracklings in to food processor and grind until chopped (will resemble a wet panko breadcrumb).
  2. Add almond flour to food processor and blend until incorporated. Place on to plate and reserve. 
  3. Whisk together eggs and water.
  4. Dip raw bacon in to egg wash and then in to crackling/almond flour mixture. (Will need to slightly press mixture on to bacon to ensure it sticks.)
  5. Place all bacon strips on a sheet pan lined with a baking rack or something to elevate the bacon above the sheet pan to allow fat to drip off and adequate airflow around bacon.
  6. Cook at 350°F for about 10-12 minutes until bacon is cooked and crispy. Remove and let cool.
  7. Dice or slice tomato.
  8. Remove whole lettuce leaves and wash and dry.
  9. Place cooked bacon in to lettuce leaves and top with tomato and aioli. 

Side by side image of woman adding avocado and primal instincts mayo to a food processor.

Avocado Lemon Aioli



  • 1 medium avocado
  • 1/4 cup mayo
  • Juice of one lemon
  • 1/4 tsp. garlic powder
  • Salt and pepper to taste



  1. Place all ingredients in to food processor and blend until smooth.

Side by side image of avocado lemon aioli and the aioli being added to the wrap.

Recipe Credit: Eric Rasmussen, EPIC Product Developer

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