Blt Lettuce Wrap Recipe

Ingredients 1 tablespoon chopped chives 1 tablespoon mayonnaise 1 tablespoon sour cream teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice kosher salt freshly ground pepper bibb lettuce leaves basil leaves cooked bacon sliced avocado tomato wedges for serving. Core tomato and cut into dice. Warm tortillas in microwave oven for 30 to 45 seconds or until soft.
blt lettuce wrap recipe

For the blt avocado lettuce wraps.

Blt lettuce wrap recipe. Squeeze a line of mayonnaise onto each of the lettuce leaves. Customize it instructions 1prepare the ingredientstrim cucumber and cut into thin rounds. Ingredients 8leaves from 1 medium head butter lettuce such as boston or bibb 6 slicesbacon about 6 ounces 2 tablespoonsmayonnaise 1 tablespoonfinely chopped chives 1 tablespoonfreshly squeezed lemon juice 18 teaspoonfreshly ground black pepper 1 pintcherry or grape tomatoes halved. Instructions carefully remove 2 large outer leaves of a head of lettuce.

Add bacon to hot dry pan and stir occasionally. Combine diced tomato with mayonnaise and fresh black pepper. If you rip or tear one just save it for the 3rd leaf you. 2crisp the baconplace a large non stick pan over medium high heat.

Using a serrated knife cut the lettuce wrap in half. Roll the tortilla around the other ingredients. Layer crumbled bacon avocado tomato and lettuce over the dressing. Spread 1 tablespoon ranch dressing down the center of each tortilla.

Set aside on a paper towellined plate to cool. Ingredients 16 ready to serve fully cooked bacon strips warmed if desired 8 flour tortillas 8 inches room temperature 4 cups chopped lettuce 2 cups chopped tomatoes 3 small tomatoes 2 cups shredded cheddar cheese 12 cup ranch salad dressing. Place lettuce cups on a plate top with shredded lettuce. 3cook the porkreturn pan used.

Instructions divide all of the ingredients to make two wraps on one lettuce leaf spread with 12 tablespoon mayonnaise 2 slices of bacon 2 slices of tomato and salt and pepper to. Dice tomato and set aside in a bowl. Store in the refrigerator for up to 24 hours. In a large skillet over medium heat fry the bacon until crispy about 5 minutes.

When cool enough to handle cut each strip in half crosswise. 2 head romaine heart leaves separated 2 large tomatoes sliced into 14 inch slices and then into quarters 6 pieces oven baked bacon diced 1 large ripe avocado seeded and sliced. Continue filling and rolling the rest of the lettuce wraps. Tuck the ends of the wrap towards the middle and roll the remainder of parchment paper around the lettuce tightly.