A California-inspired combo
Sliced avocado and Basil-Mayo.
Crunchy lettuce leaves replace flour tortillas in this easy glutenfree and dairy-free lunch, or hearty snack. Layered with deli turkey, a fresh Basil-Mayo, cooked bacon, and thinly sliced avocado and Roma tomatoes.
You can use whatever kind of lettuce you prefer, but iceberg will give you the biggest leaves so you can wrap up all the good stuff inside.
With this recipe you’ve got yourself a goodie package that’s low carb, filling, fresh, and you put them together in a few minutes. And they’ll take under one minute to devour!
1 head iceberg Lettuce
4 slices gluten-free deli Turkey
4 slices gluten-free Bacon, cooked (I like Applegate Farms)
1 Avocado - thinly sliced
1 roma Tomato - thinly sliced
1/2 cup gluten-free Mayonnaise (We like Hellmann's Olive Oil Mayo)
6 large Basil leaves, torn
1 teaspoon Lemon Juice
1 Garlic clove, chopped
Salt and Pepper, to taste
In a food processor; Combine ingredients, process until smooth. Alternatively; Mince basil and garlic then whisk all ingredients together. (can be made ahead)
Lay out two large lettuce leaves. 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 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 and serve cold.
If you’re putting the mayo directly on the lettuce leaf it get’s soggy, so the turkey barrier is a very good thing.
When making the wraps ahead and you’re eating them more than an hour after packing, pack elements separately then assemble just before you serve.