Paleo + Whole30 BLT Lettuce Wraps

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


1 head butter lettuce

8 slices of thick cut bacon (I get my bacon from ButcherBox, which I highly recommend)

2 ripe medium sized avocados, sliced

2 cups cherry tomatoes, halved

Paleo + Whole30 Avocado Ranch Dressing:

1 batch homemade paleo & whole30 mayonnaise (or 1.5 cupstore bought paleo & whole30 mayonnaise)

1/3 cup homemade almond milk (or store bought unsweetened, plain almond milk), or more to consistency preference

1 ripe medium sized avocado

1 tablespoon fresh lemon juice

1 tablespoon finely chopped parsley (or dried parsley)

1 tablespoon finely chopped dill (or dried dill)

1 tablespoon finely chopped chives (or dried chives)

1/4 teaspoon salt + pepper, or more to taste

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

Kitchen Equipment Needed:

12 x 17 rimmed baking sheet

Parchment paper or aluminum foil (for easy cleanup)

Food processor with s-blade attachment


Preheat oven to 350ºF. Line your rimmed baking sheet with parchment paper or aluminum foil (for easy cleanup). Place the bacon in an even layer on the baking sheet without the bacon touching. Bake for 30 minutes, or until crispy and golden brown. Transfer the bacon to paper towels to drain off excess bacon fat.

Make the avocado ranch dressing by combining the mayonnaise, almond milk, lemon juice, parsley, dill, chives, salt, pepper, onion powder and garlic powder in your food processor. Pulse until fully combined.

Make the lettuce wraps by placing bacon on the butter lettuce leaf, then topping with cherry tomatoes, sliced avocado and a drizzle of the avocado ranch dressing.