California Turkey and Bacon Lettuce Wraps with Basil-Mayo

California Turkey and Bacon Lettuce Wraps with Basil-Mayo

makes 2 wraps

Ingredients

• 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
  • salt
  • pepper

Directions

1. 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.
2. 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.

These California Turkey and Bacon Lettuce Wraps are just what I’ve been looking for, for quick lunches and dinners – they’re not only fresh, but filling and satisfying too. Enjoy, and have a great week!