Ranch BLT Lettuce Wraps Recipe

"This is such a nice easy recipe. I love it for a light lunch or dinner. You could also serve these rolled up as appetizers at a party too. Now, I'm not the biggest 'Ranch Dressing' fan; however, it just works with this recipe. Now, I used iceberg lettuce leaves which you can roll pretty easily; but, you could also use small 'tender' romaine leaves too - they, just roll as well. This recipe will make 4 lettuce wraps; and, I usually will serve 2 wraps per person. However, depending on what else you serve; you may only want 1 wrap per person. I will often soup a bowl of soup and fruit with this; so, 1 can be enough."

Step by Step Method

Step 1

Eggs ... Cook your eggs however you like. I like to add them to a pot of cold water; and, bring to a boil. Then, immediately cover the pot, turn off the heat; and let the eggs just rest for 12 minutes. Then, rinse in cold water; and, peel the eggs. Once the eggs are cooled and peeled; dice (not too small) - and, set to the side.

Step 2

Bacon NOTE: If you use a cheaper or inexpensive bacon ... it can be really really thin and fatty. I use a quality thicker cut; but NOT a slab bacon. I just like a thicker cut; and, think it works best.

Step 3

Bacon ... Cook the bacon in the oven - easy and full proof. Line a sheet pan with parchment paper or foil; and top with a rack if you have one - if not, don't worry. Add the bacon right on the parchment or foil; and, bake in a 400 degree oven for 12-20 minutes until crisp and golden brown. Thicker bacon obviously takes a bit longer. I wish I could give you an exact time; but, there isn't one. Once crisp; remove from the oven, to a plate lined with a paper towel; and, let it drain and cool - then dice. You can always use the stove top method; or, even the microwave method, if preferred.

Step 4

Dressing ... Add the ranch dressing, yogurt, vinegar, parsley and basil to a small bowl; and, mix to combine.

Step 5

Filling ... Add the tomatoes, cucumbers, scallions, and most of the dressing, to a bowl; and, toss to combine. Then, add the eggs; but, gently toss, trying not to break up the eggs. I like to lightly dress my salad; so, I always keep some of the dressing on the side. Add as much dressing as you like.

Step 6

Avocado and Croutons ... I just used a store bought crouton, which I added to a small ziploc bag and crunched up; nothing special there. The avocado, I diced and tossed with lemon juice to prevent the avocado from browning. You can also slice the avocado too, if you want.

Step 7

Wraps ... Take 2 iceberg leaves and overlap them a bit (to make a bigger leaf); then, add the egg, tomato and cucumber filling. You can do this is one romaine leaf as well. Top the filling with bacon, avocado, and a spoon of the croutons. Roll up; and, secure with a toothpick. Done!

Step 8

NOTE: I can't say it is 'LOW FAT' or 'CARB FREE;' but, it is a really nice lunch or light dinner - and, it's pretty easy. Makes a great summer dinner. You could always make your own ranch dressing; but, there really isn't too much is this recipe. Or, skip the croutons if you want; but, again ... there are very few. Remember, I usually serve this as it; or, with fruit or a very simple light soup. It's meant to be quick and easy.

Step 9

Serve and ENJOY! ... Lunch or dinner, it doesn't matter. They are light, full of flavor; and delicious. Make a smaller wrap using 1 lettuce leaf; and, serve as an appetizer if you want. And, I always serve extra dressing on the side for those who want extra.