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BLT Lettuce Wraps with Avocado Ranch

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  • 1 head of butter lettuce leaves removed
  • 1 head of savoy cabbage leaves removed
  • slices bacon cooked until crispy
  • 1 pint cherry tomatoes halved
  • salt and pepper for seasoning

avocado ranch

  • 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
  • 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

avocado ranch

  • 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

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