Per serving: 448 Calories • 16.6g Carbs (11g Fiber) • 33.2g Fat • 28g Protein
 

Ingredients

Ingredients scaled to: 1 serving

1 strip Bacon (Cooked & crumbled) (12 grams)

2 oz Mayo (56.7 grams)

1/2 fruit Avocados (101 grams)

1/2 stalks, large (11 inches long) Celery (Diced) (32 grams)

1/8 medium Cucumber (Diced) (25.1 grams)

1/16 medium raw Red Onion (6.9 grams)

1/2 tbsp Lime juice (Fresh squeezed) (7.5 grams)

1 1/2 tbsp Fresh cilantro (Chopped for garnish) (1.5 grams)

1/4 head Lettuce (157 grams)

1/20 tsp Chili powder (Or more to taste) (0.081 grams)

3 oz Rotisserie Chicken (85.1 grams)
 

Directions

Directions are based on the original recipe of 4 servings

1. In food processor or blender, combine mayo, 1 avocado, lime juice, & chili powder, blend until smooth.

2. Cook bacon until crispy, crumble and set aside. Shred chicken into bite size pieces. Dice avocado, onion, and cilantro. Mix these all together until combined.
Wash lettuce leaves and dry.

3. Assemble: place 1/2 cup of chicken mixture in lettuce leaf & top with 2 tbsp of Avocado mayo sauce. You may also combine the chicken and avocado mixture prior to placing in lettuce leaf. Its up to you & your preference.
1 serving is 2 assembled lettuce wraps. You may drizzle 1-2 tbsp of ranch as a topping if preferred. Makes about 8-10 wraps total.