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 usual habit of skipping lunch just wasn’t going to cut it. I also had very limited 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 worthy to share!
Tips for the best lettuce wrap
Tip #3: Any BLT or BLAT combination requires the freshest of 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
How to roll these BLT Lettuce Wraps in parchment paper
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 without making a special order. But you can actually find bacon these days without sugar in it fairly easily at health food stores. 5 from 11 reviews 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 Teaspoon freshly lemon juice, or white wine vinegar 1 Teaspoon Dijon mustard 2 Teaspoons granulated dried onion 1 Teaspoon granulated dried garlic 1/2 Teaspoon black pepper 1 Teaspoon sea salt, or to your taste 1/4 Teaspoon paprika 3/4 cup avocado oil 1 Tablespoon chopped fresh parsley, or 1 Teaspoon dried 1 Tablespoon chopped fresh dill, or 1 Teaspoon dried Keep blending until all the oil has been added, and the mayo is thick. I usually end at speeds 4-6 on a Vitamix. Then add the parsley and dill and blend just to combine. Transfer the mayo to a container of your choice, I like a squeeze bottle, and store 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 around 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 top of 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 in the ends. Repeat this process on the other side, while 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 with in 4-6 hours. Eating raw eggs is always at your own risk and not recommended for certain people. You can sub in 1 cup of your favorite mayo instead and just add the ranch spices, omitting the sea salt. The nutritional information was calculated based on 1/4 cup of my Whole30 Ranch Dressing.
