BLT Lettuce Wraps with Jicama Fries
Ingredients
For the BLT Lettuce Wraps:
- 2 tomatoes
- 1-2 avocados
- 1 bunch collard greens
- 5 oz chopped romaine
- 12 oz bacon
- 1/2 cup avocado mayonnaise
- 1 T olive oil
- 1/4 tsp salt
- 1/2 tsp dried basil
- 3/4 tsp dried dill
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- parchment paper
For the Jicama Fries:
- 1 jicama
- 1 T olive oil
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp pepper
Instructions
For the BLT Lettuce Wraps:
- Cook the bacon: Preheat oven to 375 F. Place 1 package of bacon on a parchment-lined sheet pan. Cook ~20mins until brown and crispy. Remove from pan and allow to cool on paper towel-lined plate.
- Slice 2 tomatoes and cut each slice in half.
- Cut end off collard leaf. Slice a small cut down the middle of the rib on the backside (not all the way through) for easier wrapping. Repeat w/ 7 more leaves.
- To make the creamy basil dressing, combine the following in a blender until smooth: 1/2 cup mayonnaise, 1 T olive oil, 1/4 tsp salt, 1/2 tsp basil, 1/4 tsp onion powder, 1/4 tsp garlic powder and 3/4 tsp dill.
- Cut 1-2 avocados into slices.
- On the front side of collard leaf, place 1-2 slices of bacon + 2 tomato slices + 2 avocado slices + 1/2c chopped romaine.
- Add 1T dressing and wrap up tightly.
For the Jicama Fries:
- Preheat oven to 375 F.
- Slice jicama into thin sticks (size of french fries).
- Steam jicama in steamer basket for ~5mins and cool.
- Toss jicama sticks w/ 1T olive oil + 1/2tsp salt + 1/2tsp onion powder + 1/2tsp garlic powder + 1/4tsp pepper.
- Place jicama sticks on sheet pan and cook ~20mins, turning halfway through cook time.