Description
Everyone’s favorite combo with avocado and ranch added in as well!
Ingredients
6 leaves green or red leaf lettuce
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
Instructions
Start by making the Ranch Mayo, add the egg, vinegar, Dijon mustard, granulated onion and garlic, pepper, salt, and paprika. Blend starting on low to combine, then begin to add the oil in a thin steady stream, increasing the speed as you go.
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.
Notes
I like to meal prep batches of chicken breasts or thighs on the grill. Then I thinly slice them up and use them in all sorts of things, including these lettuce wraps. Also when we’re on the go or camping, I sometimes use lunch meat as well.
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.
- Prep Time: 15
- Category: Lunch
- Method: Wrap
- Cuisine: American