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These crisp lettuce wraps are inspired by the beloved BLT; but because we ditched the bread, they're lighter and fresher. Replacing the bread with tender bibb leaves also means these wraps are low-carb and keto-friendly. Oh, and don't worry -- there's still just as much bacon as the original.
These colorful wraps are simple and satisfying. You'll pile juicy cherry tomatoes, smoky bacon and buttery avocado inside crisp lettuce leaves, then drizzle everything with a creamy lemon-chive dressing. They make for a fun lunch, a hearty appetizer or even a light dinner. Better yet, bake the bacon ahead of time and keep it in the fridge. That way you can make these BLT lettuce wraps almost immediately whenever the craving strikes.
8 leaves from 1 medium head butter lettuce, such as Boston or bibb
6 slices bacon (about 6 ounces)
2 tablespoons mayonnaise
1 tablespoon finely chopped chives
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon freshly ground black pepper
1 pint cherry or grape tomatoes, halved
1 medium avocado, diced
1. Arrange a rack in the lower third of the oven and heat to 400 F. Lined a rimmed baking sheet with parchment paper or aluminum foil.
2. Lay the bacon on the baking sheet in a single layer. Bake until deep golden-brown and crispy, 15 to 20 minutes. Remove from the oven, and let cool. Meanwhile, stir the mayonnaise, chives, lemon juice and pepper together in a small bowl; set aside.
3. Once the bacon is cool, transfer it to a cutting board and coarsely chop it. Fill each lettuce leaf with tomatoes, bacon and avocado. Drizzle with the dressing, and serve immediately.
Recipe notes: The bacon can be cooked and chopped a day ahead of time. Store it in an airtight container in the refrigerator.
This article is written by Sheela Prakash from The Kitchn and was legally licensed via the Tribune Content Agency through the NewsCred publisher network. Please direct all licensing questions to firstname.lastname@example.org.