BLT Lettuce Wraps with Avocado Ranch.
Hey hey! I have to say that I’ve made you the best lunch to ever exist.
This is SO full of flavor, you guys! I mean, I know, it’s just BLT lettuce wraps. But with the avocado ranch? And the garlic butter breadcrumbs?!
I cannot. Just cannot. It’s insaaaaane. Cue all the exclamation points.
Tastes like summer forever. AND! It’s finally officially summer. Could there be a more perfect recipe? Aside from a gigantic rainbow sprinkled ice cream cone?
Let’s talk lettuce!
I like to use butter lettuce, but it’s a bit flimsy and soft when it comes to wrapping. That’s why I threw a piece of savoy cabbage underneath it. You can totally use iceberg, romaine or some kind of collard. I love the double wrap of greens for that serious crunch and texture, you know??
Speaking of serious crunch and texture, the crispier the bacon, the better! I know that people tend to be on the chewy or the crunchy side. In my family, we’re alllll about the crunchy. I don’t like my bacon burnt or well done, but I do love it super crunchy and crispy. It’s imperative for added texture in the wrap too. Otherwise, we just have… tomatoes.
Which aren’t bad! At least right this moment, the tomatoes are starting to thrive and finally have juicy flavor again. My tomato plants are going wild. They aren’t producing any fruit yet but with all the rain we’ve had, they are growing like CRAZY. I cannot wait for another few weeks for those perfect cherry babies.
But let’s be real: just lettuce wrapped around tomatoes? The bacon is necessary.
Plus, who doesn’t love a good BLT in the summer months?
BLT’s are responsible for getting me to love GOOD mayo again. The sandwich just isn’t the same without it. But I could not fathom a mayo drizzle on top of these wraps… which meant avocado ranch was the only other logical option. Obviously.
I’ve been making this avocado ranch on the blog for years now and even though I could seriously care less about ranch dressing (I don’t use it for salad, don’t dip my pizza in it and only very occasionally use a slight drizzle on buffalo chicken pizza), the avocado ranch is to die for. You won’t even find regular ranch dressing in my fridge!
But this? Creamy avocado, fresh dill, a hint of vinegar and garlic… oh boy. It’s the best.
AND finally. The breadcrumbs. Garlicky and buttery and crunchy. They do a little more in the flavor department and the texture department, so I think we can let them stay.
So HELLO to summer. You’re looking cute.
BLT Lettuce Wraps with Avocado Ranch
- 1 head of butter lettuce, leaves removed
- 1 head of savoy cabbage, leaves removed
- 8 slices bacon, cooked until crispy
- 1 pint cherry tomatoes, halved
- salt and pepper for seasoning
- 1 ripe medium avocado
- 1/3 cup plain greek yogurt
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 1 garlic clove, minced
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
garlic butter breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup torn crusty bread pieces
- 1/4 teaspoon garlic powder
- pinch of salt
Layer the butter lettuce leaves over top of the cabbage leaves. Throw some cherry tomatoes in the lettuce wraps and sprinkle with the salt and pepper. Add the bacon (you can chop it, keep it in strips, cut it in half, etc - whatever you'd like!). Drizzle with the avocado ranch and top with the breadcrumbs
Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days!
garlic butter breadcrumbs
Add the butter and olive oil to the saucepan. Once melted, add bread pieces and stir well to coat and combine. Sprinkle with garlic powder and salt. Stir constantly over medium-low heat until the crumbs are golden and toasty. Use immedaitely
Now room for ice cream.