California Turkey and Bacon Lettuce Wraps with Basil-Mayo is a fresh and filling low-carb meal that comes together in minutes!
Hello, hello! How was your weekend? Did you do anything fun?
My Mom, Lincoln and I finally made it back to the Farmer’s Market on Saturday morning. We’d only gone once together this summer, way back in June, and were long overdue for a visit. It felt great to be amongst the crowds and hit up all our favorite stands again. (Please notice the adorable chevron dress the gal walking in front of us was wearing. Isn’t it cute!? Wish I would have asked where she got it…)
We also had a celebrity sighting – Governer Chris Christie was unexpectedly there doing a meet and greet and my Mom made a beeline for him as soon as we figured out who was drawing the crowd. One second she was next to me then the next she was hand in hand with the Gov. It was as if she’d seen a member of The Monkees (her fave) or something! That is to say, she’s a big fan. 😉
Crunchy lettuce leaves replace flour tortillas in this easy gluten-free 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 hearty turkey and bacon can stand on its own. Trust me, try a bite and you’ll be making it over and over again.
How To Make California Turkey and Bacon Lettuce Wraps with Basil-Mayo | Food Recipes
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
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.
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.
You can find complete recipes of this California Turkey and Bacon Lettuce Wraps with Basil-Mayo in iowagirleats.com
Recipe for Louisiana Cajun Shrimp with Chipolte Mayonnaise – A fiery twist on the Creole classic. These Spicy Louisiana Cajun Shrimp are bursting with flavor, especially when served with a bowl of rich and creamy Chipotle Mayonnaise!
How To Make Louisiana Cajun Shrimp with Chipolte Mayonnaise | Food Recipes
1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning – homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped
1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning
1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
juice from 1/2 lime
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.
Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper.
Bake until the shrimp curl up and turn pink, about 10-15 minutes.
Serve warm or at room temperature with a garnish of lemon or lime wedges.
You can find complete recipes of this Louisiana Cajun Shrimp with Chipolte Mayonnaise in flavorite.net
The classic BLT reconstructed and offered in new form — BLT Summer Rolls with Avocado – are made with only six ingredients and 30 minutes and make for the perfect appetizer, lunch or light dinner. No bread to distract you from the full flavors of the real stars in the standard sandwich. Low carb, dairy free and gluten free.
So lately I’ve been on a serious summer roll kick. It’s what I’ve been craving and making several times in the past month.
It must be the lack of fall here in Costa Rica. Instead of golden and red colored leaves floating through the sky and cold breezes it’s been hot sunlight and scorching temperatures.
It’s no wonder I’m not dying for my vegan quinoa black bean pumpkin soup at this time of year.
Instead I want cold no cook meals. Something light and crisp.
Summer rolls are perfect for the occasion. Over the years I’ve made all sorts of summer rolls from vegan veggies summer rolls, to shrimp and cucumber summer rolls to my most recent vegan summer rolls with mango and avocado.
Now I wanted bacon though. Surprisingly whenever I travel internationally I crave BLTs. This happened the first time back in 2013 when D and I spent 9 months backpacking around Asia. One week it just hit me. I didn’t want Thai curries and noodles, I just wanted a proper well made BLT sandwich.
It sounds super simple, but when you’re in Asia it can be fairly difficult to find some western favorites sometimes.
I found a spot though. A small expat owned cafe in Chiang Mai, a city in Northern Thailand. They had a simple and delicious BLT. Well toasted bread, crunchy bacon, juicy tomatoes, refreshing lettuce and a light spread of mayo. For $2 it was perfect.
And the only thing I ate for a solid 2 or 3 days.
Sometimes you just have to give your body what it wants.
HOW TO MAKE SUMMER ROLLS WITH AVOCADO | FOOD RECIPES
8 slices bacon
1/2 – 1 large tomato
1/2 – 1 avocado
4 rice paper wrappers
4 large butter lettuce leaves
8 teaspoons mayonnaise
Cook bacon in pan until crispy. Drain on paper towels.
Fill large bowl with warm water and dip rice paper rolls in water until soft. Place on plate in front of you.
Layer lettuce, tomato, avocado, 2 slices bacon and mayonnaise on the rice paper roll.
You can find complete recipes of this SUMMER ROLLS WITH AVOCADO in avocadopesto.com