California Turkey and Bacon Lettuce Wraps with Basil-Mayo

This weekend Ben and I took Lincoln to see his first hot air balloon at the National Balloon Classic!

Neighboring Indianola, IA has had a hot air balloon festival for years now and it’s one of my favorite events of the summer. If you’re a long time reader than you may remember that my Mom and I took a ride in 2010, and just thinking about the experience still gets me excited. There’s nothing like soaring over Iowa’s beautiful countryside from 5,000 feet.

It was approximately 1,000 degrees with no wind, but our sweaty little boy didn’t seem to mind. He loved the “boons” going “up, up, up!”

Obligatory bad pic with Mom!

Since there were a few storms in the area the balloons didn’t end up taking off for their evening flight until 7:30pm or so, but it was well worth the wait. Until next year, Indianola!

Er…24 hours later. Last night we headed to Summerset Winery, just down the road from the festival, for live music and vino, and took our dinners with us. California Turkey and Bacon Lettuce Wraps with Basil-Mayo, which were the perfect light and summery meal to eat in this heat!

These lettuce wraps are my new favorite thing ever. They’re gluten-free, low carb, totally filling, fresh, and come together in about five minutes (though I speak from experience when I tell you they’ll take under one to demolish!)

Crunchy lettuce leaves replace flour tortillas in this easy lunch, dinner, or hearty snack recipe, which are layered with deli turkey, a 30-second fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes, then rolled and sliced. These lettuce wraps are cool, fresh and made extra special by the California-inspired combo of sliced avocado and Basil-Mayo in the mix. The flavors are AH-mazing!

The original intent for this recipe was to create an amped up BLT, which I guess it still is, but I think this lettuce wrap with turkey and bacon can stand on its own. Trust me – take a bite and I promise you’ll be making it over and over again.

Start by making the Basil-Mayo. All you have to do is add 6 leaves fresh basil that have been torn into a food processor with 1/2 cup mayonnaise, 1 teaspoon lemon juice, 1 garlic clove, salt, and pepper then process until smooth. That’s it! SO delicious. If you don’t have a food processor, you could probably use a blender or…just use ranch dressing. #noshameinmyranchgame

Next microwave 4 slices of bacon. Yes I said microwave.

When it’s this hot out the microwave is my go to bacon browner. Layer the bacon on paper towels, cover with another layer of paper towels, then cook for 1-2 minutes. Easy!

Time to assemble the lettuce wraps! You’ll need lettuce, of course – I chose a big head of iceberg lettuce. You can use whatever kind of lettuce you prefer, but iceberg will give you the biggest leaves in order to wrap up all the goodies inside.

Lay one lettuce leaf on a cutting board then add 1 slice deli turkey, followed by a slathering of the Basil-Mayo. I tried putting the mayo down directly on the lettuce leaf but it got soggy pretty quick so the turkey barrier is a very good thing. Next layer on 1 more slice of deli turkey followed by the cooked bacon. 

This is my turkey of choice, by the way. I don’t buy meat from the deli counter at the grocery store because of cross contamination issues. This Applegate Naturals Roasted Turkey Breast is not only gluten-free, but gets two thumbs up from both me and Lincoln in the taste department!

Finally, layer on a few thin slices of avocado and Roma tomato, then finish with a crack of salt and pepper on top.

Fold the bottom of the lettuce leaf up, then tuck in the sides and continue rolling like a burrito.

Slice in half then eat up!

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

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dairy freegluten freelow carb5 minute meal

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Description

California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb, gluten-free lunch recipe that comes together in minutes!

Ingredients

makes 2 wraps

• 1 head iceberg lettuce
• 4 slices gluten-free deli turkey (I like Applegate Farms)
• 4 slices gluten-free bacon, cooked (I like Applegate Farms)
• 1 avocado, thinly sliced
• 1 roma tomato, thinly sliced
• For the Basil-Mayo:
  • 1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo)
  • 6 large basil leaves, torn
  • 1 teaspoon lemon juice
  • 1 garlic clove, chopped
  • salt
  • pepper

Directions

1. For the Basil-Mayo: combine ingredients in a small food processor then process until smooth. Alternatively, mince basil and garlic then whisk all ingredients together. Can be done a couple days a head of time.
2. Lay out two large lettuce leaves then layer on 1 slice of turkey and slather with Basil-Mayo. Layer on a second slice of turkey followed by the bacon, and a few slices of both avocado and tomato. Season lightly with salt and pepper then fold the bottom up, the sides in, and roll like a burrito. Slice in half then serve cold.

Notes

• If eating more than an hour after packing, pack elements separately then assemble just before eating.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

These California Turkey and Bacon Lettuce Wraps are just what I’ve been looking for, for quick lunches and dinners – they’re not only fresh, but filling and satisfying too. Enjoy, and have a great week!