These BLTA Chicken Lettuce Wraps combine the flavors of a mouth-watering BLT but without the bread, making these gluten-free, Paleo, low-carb and keto. Whole30 compliant ingredients makes this easy recipe Whole30-friendly, too!
If you are not using leftover chicken and bacon, roast the chicken breasts at 400 degrees for about 30 minutes and cook the bacon until done. Set aside.
Shred or chop the cooked chicken. Add the mayo and mix until well combined.
Prepare the avocados by cutting each avocado in half, removing the seed and scooping the flesh out of the skin. Slice lengthwise into pieces about ¼ inch thick and set aside.
Pull the romaine lettuce leaves off the head of romaine lettuce until you have about 10 good leaves.
Slice the tomatoes and lay 2-3 slices of tomato on each leaf of lettuce (2 for a small leaf, 3 for a large leaf). Add 1-2 pieces of bacon to each leaf of lettuce followed by 2-3 slices of avocado and ¼ - ½ cup of chicken (¼ cup for small leaf, ½ cup for large leaf).