No one was more surprised than we were to see the lettuce wraps that we quickly made one day for lunch became a viral venture for us. Since then, we’ve created several more wraps, and they’ve been so fun!

Teri's hands holding blt lettuce wrap

Our Caesar Wrap Became an Internet Sensation Overnight!

People ask, why make a lettuce wrap when you can just make a salad? Well, we do it because we like to have fun and change things up. So many people are making them all over the country and tagging me, from some of my favorite influencers to people who simply love to cook. Everyone’s jumping in, and we’re all having a great time! I love seeing people sharing the wraps on their stories and in their posts. It’s been so much fun to see them all.

Preparing The Perfect BLT Lettuce Wrap. Let’s Go!

Sandwich Lover? Check Out These Lettuce Wrap Alternatives!

By the way, if you prefer to just have a sandwich, I have so many sandwiches on the blog, including my delicious Chicken Caesar Sandwich. This Caesar Wrap went viral, but here are some other suggestions of lettuce wraps you can make, and my best advice is to simply use whatever ingredients you have on hand!

hands holding Italian sub lettuce wrap

Italian Lettuce Wraps

An Italian Sub is a lot of fun to make in a lettuce wrap. This is so refreshing with mortadella, salami, provolone, my Marinated Red Onions, pepperoni, my Creamy Chive Dressing, and Chicago-style giardiniera.

teri's hands holding a vegan tofu lettuce wrap

Tofu Vegan Lettuce Wraps

I loved turning my Vegan Tofu Sandwich into a lettuce wrap. I added Pistachio Pesto, cubed tofu, giardiniera, avocado, tomato, micro greens, and my vegan Charred Scallion Dressing. It might be my new favorite–it looks so full of life when sliced in half to eat!

Teri's hands holding a chicken salad lettuce wrap

Chicken Salad Lettuce Wraps

I always have chicken salad in my refrigerator, and that calls for a Chicken Salad Lettuce Wrap! Add the toppings you love, and make sure to take it over the top with crunchy potato chips. I added cheddar cheese, tomato, avocado, and Marinated Red Onions.

Teri's hands holding a coconut shrimp lettuce wrap

Coconut Shrimp Lettuce Wraps

My Coconut Shrimp in a lettuce wrap with my Remoulade Sauce is a new favorite. I made the recipe for my gluten-free Coconut Shrimp, and rolled them up in iceberg lettuce. I added Chili Crisp Oil, chopped green onion, and my Remoulade Sauce.

Teri's hands holding an egg salad lettuce wrap

Egg Salad Lettuce Wraps

This egg salad wrap went viral for us! It’s so delicious, with a crunch from the potato chips, my Marinated Red Onions, avocado, and Chicago-style giardiniera.

This egg salad is from my cookbook and it is absolutely fabulous!

teri's hands holding a crispy crunchy chicken lettuce wrap

Crispy Chicken Lettuce Wraps

Our Crispy Chicken Wrap is a riff on our exceptionally delicious Crunchy Crispy Chicken Salad. We switched up the usual light vinaigrette by adding a little mayo for a hint of creaminess. You’re essentially rolling beautiful greens, fresh herbs, crunchy cucumber, and my Marinated Red Onions into a wrap, creating a refreshing, unparalleled level of deliciousness. The crispy chicken is browned to a crunchy perfection, so each bite is wonderful.

Transform Leftover Lettuce into Fresh Burger Buns!

Lettuce buns are my favorite thing to make with the remaining lettuce from lettuce wraps. As a gluten-free person and someone who loves everything crunchy and green, it is a spectacular way to enjoy a sandwich.

photo collage of cutting leftover lettuce for burger buns

Below are a few of my favorite ways to eat lettuce buns.

If you make my lettuce wraps, please rate and review below to let me know what you think! And if you’re looking for more fun, sign up for our Friday Favorites newsletter, and follow along on PinterestInstagram, and TikTok!

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Teri's hands holding blt lettuce wrap

BLT Lettuce Wraps

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  • Author: nocrumbsleft
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: lettuce wraps
  • Method: Assembled
  • Cuisine: American


Teri’s viral lettuce wraps are a social media sensation you mustn’t miss out on! Fresh, crisp, and loaded with flavor in every bite. Let’s go!


  •   1-2 heads of iceberg

  •   6 slices bacon

  •   Pinch of kosher salt

  •   4 slices cheddar cheese

  •   1/2 avocado, sliced

  •   1/4 cup sliced cherry tomatoes

  •   2 tablespoons finely chopped giardiniera

  •   2 tablespoons chopped chives

  •   Marinated red onions, optional

  •   Creamy chive dressing


  1. Preheat the oven to 400°F.
  2. With a paring knife, cut the core out of the head of iceberg lettuce. Gently peel away the outer 2 to 4, largest, iceberg leaves, making sure to keep them in one piece. Rinse the iceberg leaves and allow the excess water to drip off before placing on a paper towel lined plate or baking sheet and placing in your refrigerator. If you didn’t get 4 large leaves from the first head of the iceberg, repeat with the other head of the iceberg. Note: See below for Teri’s tips on how to use the remaining lettuce.
  3. On a baking sheet, spread out the bacon slices and cook in the oven for 15 minutes or until the bacon looks crisp and cooked to your desired doneness. Remove the bacon from the oven and set aside.
  4. On a sheet of parchment or waxed paper, nestle the leaves together to form a lettuce bowl o. You’ll want to assess which way you’ll be rolling the wrap so that you can add the filling lengthwise
  5. I always season my greens so sprinkle them with a pinch of salt then layer a couple slices of cheddar cheese and a few slices of bacon over the top. Add half of the avocado slices and a half of the cherry tomatoes. Spread a tablespoon of the giardiniera and sprinkle some chives on top. Add marinated red onions, if using. Drizzle the creamy chive dressing to finish.
  6. Carefully, using both hands, begin to roll the leaves up into a wrap. Begin with the edge of the leaves closest to you and start wrapping it over the filling. Pull the filling in toward you as you roll and tuck or fold in the sides of the lettuce as you go. Continue rolling as tightly as you can until the sandwich is completely wrapped, like a burrito. Then tightly roll the paper around the wrap. Twist the ends of the paper, and cut the wrap in half. Repeat to make a second wrap, then serve and enjoy immediately.



You will likely be able to get only two wraps per head of iceberg, depending on the size of the leaves, because the inner leaves are thicker and will make the wrap too lettuce-heavy. There will be a fair amount of the iceberg left over, but do not throw this out! You can easily make a lettuce bun out of the remaining iceberg and make a BLT sandwich, or you can save the remaining iceberg to use in other dishes, like a wedge or chopped salad.

To make lettuce buns: Cut through the heart to the right of where the core would be and then make a second slice through to the left of where the core would be. Separate each side of lettuce into 2 pieces by peeling away the leaves so that each “bun” is about the same size and thickness. This method will yield two lettuce buns.


  • Serving Size:
  • Calories: 615
  • Sugar: 10.1 g
  • Sodium: 1867.5 mg
  • Fat: 46.9 g
  • Carbohydrates: 22.5 g
  • Protein: 29.8 g
  • Cholesterol: 93.5 mg

Do you have a copy of the No Crumbs Left cookbook yet?

Food is my love language, and this book is a guide to getting you in the kitchen with me, rolling up your sleeves, and reigniting your passion for everyday cooking. Woven throughout the book are my Teri’s Tips as well.

This cookbook is a love letter to my mother because it offers the recipe for a well-lived life.

Click here to grab your copy!