Blt Lettuce Wraps

These BLT Lettuce Wraps with Ranch Mayo make the best of summer tomatoes. They’re great for healthy lunches, and they’re gluten-free, dairy-free, and paleo as well.

Last summer, I posted a recipe for Italian Sub Lettuce Wraps with Pepperoncini Aioli , and I’ve been getting requests for more lettuce wraps ever since! So today I thought I’d share my other favorite we came up with last summer – BLAT Chicken Lettuce Wraps with Ranch Mayo.

We were in the middle of the fastest-ever remodel to get our house ready to sell. And so I was constantly in need of quick and easy lunches. We were both working long hours and were always hungry, so my habit of skipping lunch wasn’t going to cut it.

I also had minimal access to my kitchen, which is really how both of these lettuce wraps came about. You can even make them without turning on the stove if you grill the bacon. I grill mine in a cast iron skillet on the grill to avoid flare-ups.

We tried lots of combinations over the summer, but the Italian Sub version and these BLAT ones were the favorites that we made over and over. I ran out of time last summer to post this recipe, but I figured since we’re still making it 1 year later, it’s definitely worth sharing!

Tips for the best lettuce wrap

1. If you’re going to eat it within an hour or so after rolling it up in parchment, the ranch mayo in the recipe is perfect.
2. If you’re not going to eat it right away, I find I like to make my Easy Whole30 Blender Ranch Dressing . Then dip the lettuce wrap into the ranch. Tomatoes make enough juice for a lettuce wrap, and when they sit together with the mayo, it can be messy. That’s why just dipping it in ranch and leaving off any sauce inside the wrap is better if you’re going to keep the wrap in the fridge/cooler for a few hours.

Tip #3: Any BLT or BLAT combination requires the freshest ingredients to be the best-tasting. It’s a very simple combination, so the most flavorful tomatoes really make a difference.

Tip #4: For a BLAT when tomatoes are out of season, try subbing in jarred roasted red peppers. Obviously, then it’s not a BLAT, but it’s really good, and better than styrofoam-textured tomatoes.

Best types of lettuce for a wrap

1. Green or red leaf lettuces are my favorite for 2 reasons. First, they’re widely available, and second, they hold up well in a lettuce wrap.
2. Butter lettuce is really lovely because it’s so soft, and its flavor works well with so many different combinations. However, because it’s soft, it’s not as sturdy and doesn’t keep well after you roll up your wrap.

How to roll these BLT Lettuce Wraps in parchment paper

1. Start by cutting/tearing a sheet of parchment paper about 2 1/2′ long.
2. Arrange about 6 leaves of lettuce in one corner, with all the ends pointing toward the center.
3. Then add your toppings down the middle, as pictured above.
4. Gather the lettuce together over the filling, and wrap the corner of the parchment up and over the lettuce. Tuck the corner under the other side as you begin to roll.
5. Next, gather the lettuce leaves on one end. Then fold the parchment over to create a crease enclosing the end. Repeat this process on the other side. Keep one hand in the center to help the lettuce wrap stay tight as you do the corners.
6. When the ends are secured, roll the lettuce wrap to the end of the parchment paper as tightly as possible.
7. Cut the wrap in half and enjoy, or refrigerate and eat within 4-6 hours.

And just one final note, to keep this wrap Whole30, be sure that the bacon you choose is compliant. This means without additives and sugar. I used to think this didn’t exist unless you made a special order. But you can actually find bacon these days without sugar in it fairly easily at health food stores.

INGREDIENTS1x2x3x

• 6 leaves green leaf lettuce - or red leaf
• 1/4 cup Homemade Ranch Mayo - see below, or Whole30 Ranch dressing for dipping
• 4 ounces cooked chicken - sliced, see notes
• 2 slices cooked bacon - check the label for Whole30
• 1 small tomato - thinly sliced, 2 ounces
• 1/2 ripe avocado - thinly sliced

Ranch Mayo:

• 1 farm fresh egg - see notes
• 1 tsp freshly lemon juice - or white wine vinegar
• 1 tsp Dijon mustard
• 2 tsp granulated dried onion
• 1 tsp granulated dried garlic
• 1/2 tsp black pepper
• 1 tsp sea salt - or to your taste
• 1/4 tsp paprika
• 3/4 cup avocado oil
• 1 tbsp chopped fresh parsley - or 1 Teaspoon dried
• 1 tbsp chopped fresh dill - or 1 Teaspoon dried

INSTRUCTIONS

• Start by making the Ranch Mayo, add the egg, vinegar, Dijon mustard, granulated onion and garlic, pepper, salt, and paprika. Blend on low to combine, then add the oil in a thin, steady stream, increasing the speed as you go.
• Keep blending until all the oil is incorporated, and the mayo is thick. I usually end at speeds 4-6 on a Vitamix . Then add the parsley and dill and blend until combined. Transfer the mayo to a container of your choice, I like a squeeze bottle, and store it in the fridge for up to 3-4 days.
• To make the lettuce wraps, start by cutting/tearing a sheet of parchment paper about 2 1/2’ long. Arrange about 6 leaves of lettuce in one corner with all the ends pointing into the center. Then add your toppings down the middle, as pictured in the post.
• Next, using your hands, gather the lettuce over the filling, and wrap the corner of the parchment up and over the lettuce, tucking it under the other side as you begin to roll.
• Once you have the corner tucked under the other side, gather the ends of the lettuce leaves in one end, and fold the parchment over to create a crease, enclosing the ends. Repeat this process on the other side, keeping your hand in the center to keep the lettuce wrap tight as you do the corners.
• Finally, when the ends are secured, roll the lettuce wrap to the end of the parchment paper as tightly as possible. Cut the wrap in half and enjoy, or refrigerate and eat within 4-6 hours.

NOTES

nutrition facts

BLT Lettuce Wraps

Ingredients

• 6 leaves green leaf lettuce or red leaf
• 1/4 cup Homemade Ranch Mayo see below, or Whole30 Ranch dressing for dipping
• 4 ounces cooked chicken sliced, see notes
• 2 slices cooked bacon check the label for Whole30
• 1 small tomato thinly sliced, 2 ounces
• 1/2 ripe avocado thinly sliced

Ranch Mayo:

• 1 farm fresh egg see notes
• 1 tsp freshly lemon juice or white wine vinegar
• 1 tsp Dijon mustard
• 2 tsp granulated dried onion
• 1 tsp granulated dried garlic
• 1/2 tsp black pepper
• 1 tsp sea salt or to your taste
• 1/4 tsp paprika
• 3/4 cup avocado oil
• 1 tbsp chopped fresh parsley or 1 Teaspoon dried
• 1 tbsp chopped fresh dill or 1 Teaspoon dried

Instructions

• Start by making the Ranch Mayo, add the egg, vinegar, Dijon mustard, granulated onion and garlic, pepper, salt, and paprika. Blend on low to combine, then add the oil in a thin, steady stream, increasing the speed as you go.
• Keep blending until all the oil is incorporated, and the mayo is thick. I usually end at speeds 4-6 on a Vitamix. Then add the parsley and dill and blend until combined. Transfer the mayo to a container of your choice, I like a squeeze bottle, and store it in the fridge for up to 3-4 days.
• To make the lettuce wraps, start by cutting/tearing a sheet of parchment paper about 2 1/2’ long. Arrange about 6 leaves of lettuce in one corner with all the ends pointing into the center. Then add your toppings down the middle, as pictured in the post.
• Next, using your hands, gather the lettuce over the filling, and wrap the corner of the parchment up and over the lettuce, tucking it under the other side as you begin to roll.
• Once you have the corner tucked under the other side, gather the ends of the lettuce leaves in one end, and fold the parchment over to create a crease, enclosing the ends. Repeat this process on the other side, keeping your hand in the center to keep the lettuce wrap tight as you do the corners.
• Finally, when the ends are secured, roll the lettuce wrap to the end of the parchment paper as tightly as possible. Cut the wrap in half and enjoy, or refrigerate and eat within 4-6 hours.

Notes

Nutrition

The recipe BLT Lettuce Wraps appeared first on Get Inspired Everyday! on July 8, 2019

https://getinspiredeveryday.com/food/blat-chicken-lettuce-wraps-with-ranch-mayo/