Keto Cheesy Bacon Pickle Wraps with Cream Cheese
- Prep
- 15 min
- Yield
- 6 servings
- Level
- medium
Soft flour tortillas filled with a creamy dill pickle and bacon mixture, shredded cheddar, and fresh green onions. The tangy pickles and salty bacon balance rich cream cheese in these quick, handheld wraps. Serve fresh or refrigerate for later.
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Method
7 steps- 1
Combine cream cheese, chopped dill pickles, pickle juice, garlic, onion powder, black pepper, bacon, cheddar, and green onions in a bowl and mix until combined.
- 2
Warm the tortillas.
- 3
Place lettuce leaves in the bottom third of each tortilla.
- 4
Add 1/4 to 1/3 cup of the pickle-bacon mixture over the lettuce.
- 5
Fold in the sides and roll up to close. Roll the bottom of the tortilla over the filling.
- 6
Repeat with remaining tortillas.
- 7
Serve immediately or wrap tightly in plastic wrap and refrigerate.
Tips
Pat pickles dry to prevent excess moisture that would make wraps soggy.
Soften cream cheese at room temperature for easier mixing.
Warm tortillas to make them pliable and less likely to tear.
Prepare the filling mixture ahead to save time during assembly.
Good to Know
Cover tightly in plastic wrap and refrigerate up to 2 days.
Prepare the filling mixture up to 1 day ahead. Assemble wraps up to 4 hours before serving.
Serve immediately after assembly, or chilled from the refrigerator.
Common Mistakes
Do not skip patting pickles dry to avoid soggy wraps.
Do not overfill wraps to avoid difficulty rolling and filling leaking out.
Do not use cold cream cheese to avoid lumps in the mixture.
Substitutions
Dairy-Free Swaps
General Alternatives
sweeter pickle flavor