There's something basic, delightful, and new about these lettuce wraps. In the event that you needed to exclude the bacon and the farm, you could. However, for what reason would you ever discard bacon from anything! A yummy vinaigrette would be a delectable and progressively solid substitute for farm dressing also.
When I thought of this, however, I had something BLTA-ish (Bacon, Lettuce, Tomato, Avocado) latched onto my subconscious mind. Including the chicken and avocado makes it increasingly healthy, and ideal for a spring or summer supper.
Also try our recipe Vegetarian Lettuce Wraps
There’s something simple, flavorful, and fresh about these lettuce wraps. Even though there’s bacon in them, they taste light and fresh.
INGREDIENTS
- 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)
INSTRUCTIONS
- 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!
Read more our recipe : Baked Ranch Pork Chops
For more detail : https://bit.ly/2MznoWd
0 Comments