When I first had the thought to do BLT Lettuce wraps, I was scared that they wouldn't be filling enough or hefty enough to satisfy as a meal. So when I went to work putting these together, I made sure to use some nice big romaine leaves and lots of chunks of tomato as filler.
These were super amazing and oh-so-filling! I even had trouble in getting all three down but they were just so delicious and guilt-free that I felt I owed it to myself and the rest of the world to bully through the last one.
I think the next time that I make these, I'll do two per serving instead and serve along side a bowl of Skinny Tomato Basil Soup!
I had considered using a head of traditional iceberg lettuce instead for the wraps, but romaine has a lot more nutrients and was a lot more 'wrap' friendly. Iceberg always seems to snap and bust holes it in when I've used them for 'wraps' in the past. The romaine held up really well and worked just as flawlessly as I had imagined.
I also tossed around a few ideas for dressing in my head but finally settled on a mix of mayo and greek yogurt with not much added to it. I know that when I was younger and my mom would make BLT's that they were fully loaded with mayo, so I wanted that same effect to roll along my tastebuds here without being so fatty.
By the way - if you're more of a turkey bacon fan, that would work here too! But, I've always found that a low sodium center cut bacon suited my taste a bit more and was pretty much equal in terms of calories found in turkey bacon.
BLT Lettuce Wraps
Servings: 2 • Size: 3 Lettuce Wraps • Calories: 234 • Fat: 8.5 g • Carb: 12.1 g • Fiber: 1.2 g • Protein: 25.5 g • Sugar: 5.1 g • Sodium: 743.4 mg
6 Large Romaine Leaves, Rinsed & Dry
6 Slices Center Cut Reduced Sodium Bacon, Cooked & Crumbled
12 Cherry or Campari Tomatoes, Diced (I used a blend of small heirlooms.)
3/4 C. Fat Free Cheddar, Shredded
1/4 C. Plain Fat Free Greek Yogurt
2 Tbsp. Light Mayo (I used Light Hellman's.)
1/4 Tsp. Garlic Powder
Salt & Pepper to Taste
Pinch of Dry Ranch Seasoning
Avocado, Bleu Cheese, Hard Boiled Egg or Extra Bacon
In a small bowl, combine all of the dressing ingredients and stir until well mixed.
Plate out three large romaine leaves and top each leaf with one slice of crumbled bacon, two diced tomatoes, and 1 tbsp. of the cheddar.
Drizzle the dressing mixture evenly over all wraps.
I decided to be a little naughty since I had some avocado and bleu cheese that needed to be used up.
Serve right away and enjoy!