Description
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!
Ingredients
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1-2 heads of iceberg
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6 slices bacon
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Pinch of kosher salt
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4 slices cheddar cheese
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1/2 avocado, sliced
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1/4 cup sliced cherry tomatoes
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2 tablespoons finely chopped giardiniera
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2 tablespoons chopped chives
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Marinated red onions, optional
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Creamy chive dressing
Instructions
- Preheat the oven to 400°F.
- 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.
- 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.
- 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
- 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.
- 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.
Notes
TERI’S TIP:
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.
Nutrition
- 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