< Back to RecipesIngredients
1 slice uncured bacon
2 large romaine leaves
1 tablespoon avocado oil mayonnaise
1 teaspoon Dijon mustard
3 ounces (about 3 slices) deli turkey
3 cherry tomatoes, chopped
Directions
Place the bacon in a small unheated skillet. Turn the heat to medium-low and cook, turning occasionally, until crisp, 10 to 12 minutes. Transfer to a cutting board and let cool.
Place the romaine leaves on a plate. Divide the mayonnaise and mustard between the two leaves and spread evenly. Top with the turkey and scatter with the tomatoes.
Chop or crumble the bacon and sprinkle it on top. Fold up the sides of the lettuce leaves and eat the wraps as you would a sandwich.
Tips
Check the label carefully to make sure the turkey does not have nitrates or nitrites added. Applegate Organics is a good brand. You can cook the bacon in the microwave, if you prefer. It won’t get as crisp as on the stove but it still works well. Line a small, microwave-safe plate with paper towels, place the bacon on top, and cover with another paper towel. Microwave for 4 to 6 minutes, until cooked through and lightly crisped, checking it halfway through. This works just as well with large butter lettuce leaves. Because these leaves are more delicate, you have to spread the mayo and mustard on the turkey instead of the lettuce.
Nutritional facts (per serving)
240
Calories
15g
Fat
20g
Protein
5g
carbohydrates
2g
fiber
944mg
sodium