Fewer carbs, lighter and healthier! Instead of mayonnaise, we use Greek yogurt and top the wraps with it instead of bread. Fewer calories, the same delicious taste. You won’t even notice the difference except for your smaller waistline.
These lettuce wraps are now bacon-filled.
The carbs are gone!
The bacon is okay.
We have always stressed the need for balance.
Here, I have also substituted Greek yogurt for half of the mayo.
The bacon can be left in place.
Three slices bacon diced
3 cups leftover rotisserie chicken
1/3 cup mayonnaise
1/4 cup 2% Greek yogurt
Celery stalk, diced
One thinly sliced green onion
Fresh basil leaves, chopped to 2 tablespoons
Lemon juice, freshly squeezed two tablespoons
Dijon Mustard 2 Tbsp
To taste, add Kosher Salt and freshly ground Black Pepper
12 Romaine lettuce leaves
1 Roma tomato, diced
One avocado, peeled and seeded.
Heat a large pan over medium-high heat. Add the bacon and cook for 6-8 minutes until crispy and brown. Transfer to a plate lined with paper towels; set aside.
Combine the chicken with mayonnaise and Greek yogurt in a large bowl. Add celery, green onions, basil, Dijon, lemon juice, and season to taste with salt and pepper.
Serve the mixture by spooning several tablespoons into the middle of a leaf of lettuce, taco style. Garnish with avocado, bacon, and tomato if you like.