BCTs with Creamy Dilly Mayonnaise

BCTs with Creamy Dilly Mayonnaise

Makes 8 wraps

Who needs lettuce when our tender 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!

BCTs with Creamy Dilly Mayonnaise Recipe


  • Cabbage leaves
  • 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
  • To make: 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.

To assemble
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.

Recipe by Wendy Perry for L&M Produce, February 2018.