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!
- 1 lb chicken breasts (about 2 breasts), cooked
- 1 head of romaine lettuce
- 10-12 slices bacon, cooked
- 5 roma tomatoes, sliced
- ¾ cup mayo
- 2 avocados
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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.
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Shred or chop the cooked chicken. Add the mayo and mix until well combined.
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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.
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Pull the romaine lettuce leaves off the head of romaine lettuce until you have about 10 good leaves.
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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).