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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
4 tablespoons reduced-fat mayonnaise |
2 teaspoons red wine vinegar |
1/8 teaspoon black pepper |
cooking spray |
2 slices (2 ounces) canadian bacon, diced |
1 head iceberg lettuce, outer leaves removed and discarded |
4 ounces smoked deli turkey breast slices, sliced into bite-size pieces |
1 large beefsteak tomato (about 3/4 pound), cored and cubed |
1/2 large peeled avocado, pitted and cubed |
1/2 small red onion, finely diced |
8 teaspoons crumbled blue cheese |
Directions:
1. Combine mayonnaise, vinegar, and pepper; set aside.
2. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Cook bacon until crisp (5-6 minutes), stirring occasionally. Remove bacon from skillet; pat with paper towels.
3. Carefully separate 8 large leaves from lettuce head (do not tear) to use as wraps; reserve remaining lettuce for another use. Place 1 lettuce leaf inside another to create 4 (2-layered) wraps; fill with about 1/4 cup turkey breast, 1/4 of the cubed tomato (about 1/4 cup), 1/4 cup cubed avocado, and 2 tablespoons diced onion. Drizzle with 1 tablespoon reserved dressing; top with 1/4 of the crisped bacon and 2 teaspoons crumbled blue cheese.
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