BLTA Chicken Lettuce Wraps - Low-Carb, Paleo, Dairy-free, Gluten-free
Thursday, June 01, 2017
I love BLT sandwiches. I can't help it! The fresh tomatoes and crisp lettuce marry perfectly with the salty bacon, gooey mayo and chewy bread. It's a perfect combination.
The problem is that a lot of people can't eat bread. Some have food allergies or avoid grains all together for health reasons, while others avoid bread as part of a low-carb diet. Whatever the reason, bread is the food people usually miss the most while following a restrictive diet.
Enter this BLTA Chicken Lettuce Wrap. It's not only gluten-free, dairy-free and egg-free (depending on the type of mayo used), it's also Paleo / Primal, low-carb and keto, meaning that even if you can't or don't eat bread, you can still enjoy the flavors of a BLT. That is cause for celebration, my friends!
Tips & Tricks
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- To make these BLTA chicken lettuce wraps, I use romaine lettuce. You could use butter lettuce or regular leaf lettuce, but I prefer romaine because it makes BLTA wraps that are easy to pick up and eat.
- I used leftover bacon and roasted chicken for this recipe, but you could also buy and cook bacon and boneless, skinless chicken breasts or thighs. Just shred or chop the chicken and add mayo.
- Following the Whole30 or Paleo diet? Paleo and Whole30 compliant bacon can be purchased at either U.S. Wellness Meats (an online retailer) or Wellshire Farms (available at Whole Foods), and Primal Kitchen Mayo (which is sold at health food stores like Natural Grocers and Whole Foods) is Whole30 compliant.
- In addition to great mayo and good quality bacon, you need ripe, flavorful tomatoes and avocados to make a crazy good BLTA Chicken Wrap. Good ingredients make good food. Just sayin'...
BLTA chicken Lettuce Wraps
Gluten-free | Grain-free | Dairy-free | Egg-free | Paleo | Primal | Low-Carb | KetoPrep Time: 15 minutes
Cook Time: 0-30 minutes (depending on if you are using leftovers or not)
Total Time: 15-45 minutes
Makes about 10 lettuce wraps
Ingredients
-
1 lb chicken breasts (about 2 breasts)
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1 head of romaine lettuce
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10-12 slices bacon, cooked
-
5 roma tomatoes, sliced
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¾ cup mayo
-
2 avocados
Directions
If you are not using leftover chicken and bacon, roast the chicken breasts and cook the bacon until done. Set aside.
Shred or chop the cooked chicken. Add the mayo and mix until well combined.
Prepare the avocados by cutting each avocado in half, removing
the seed and scooping the flesh out of the skin. Slice lengthwise into pieces
about ¼ inch thick and set aside.
Pull the romaine lettuce leaves off the head of romaine
lettuce until you have about 10 good leaves. Slice the tomatoes and lay 2-3
slices of tomato on each leaf of lettuce (2 for a small leaf, 3 for a large
leaf). Add 1-2 pieces of bacon to each leaf of lettuce followed by 2-3 slices
of avocado and ¼ - ½ cup of chicken (¼ cup for small leaf, ½ cup for large
leaf).
That’s it, this recipe is super easy. Enjoy!
Disclosure: this post includes affiliate links for convenience. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
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