There’s something simple, flavorful, and fresh about these lettuce wraps. Even though there’s bacon in them, they taste light and fresh.
If you wanted to omit the bacon and the ranch, you could. But why would you ever omit bacon from anything! A yummy vinaigrette would be a tasty and more healthy substitute for ranch dressing as well.
When I came up with this, though, I had something BLTA-ish (Bacon, Lettuce, Tomato, Avocado) stuck in my head. Adding the chicken and avocado makes it more hearty, and perfect for a spring or summer dinner.
HOW TO MAKE CHICKEN, BACON, AVOCADO, RANCH LETTUCE WRAPS
- 2 chicken breasts or thighs
- 1/2 beefsteak tomato, diced
- 1/2 avocado, diced
- 1/2 lb bacon
- Ranch dressing
- Boston Bibb, romaine, or iceberg lettuce
- 1/4 cup chopped cilantro
- 1/2 lime
- Salt and pepper for seasoning (or chili lime seasoning if you have it)
- Other fun stuff you may want: Taco Taxi (did you know that’s what they’re called… the little taco holders?) Oblong Serving Platter, Flexible Cutting Board
Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well).
Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20.
I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it’s cooked.
When the chicken is done, cut it up into bite sized pieces and mix the cilantro in.
Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in.
Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime over the avocado, tomato, and chicken.
Take the lettuce leaf, fill it with the bacon, avocado, tomato, and chicken. Then drizzle with ranch.
Eat it like a taco and enjoy!