Our Paleo Family

Paleo Chicken BLT Wraps

I recently saw a recipe for BLT pasta that I thought sounded so delicious – except for the pasta part. Yes, we could make it with gluten free pasta, but I wanted something totally paleo and lighter for summer time.

We do happen to have lots of tomatoes coming out of the backyard garden right now, but if you don’t have your own garden, you can find beautiful, ripe tomatoes at your local farmer’s market and even at most major grocery stores these days.

chicken blt wrapsI baked my chicken and bacon earlier in the day, then whisked up the dressing, cut the veggies and mixed everything together a few minutes before we needed to eat. It was fast, easy, delicious and didn’t heat up my kitchen on this super hot, summer day.

If you’ve got a hankering for a classic BLT, give this salad version a try. You could even be super simple and toss the chicken mixture with mayonnaise alone. It would still be delicious!

Paleo Chicken BLT Wraps
Print Recipe
A cool, crisp, refreshing take on the classic BLT, paleo style!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
15 minutes
Paleo Chicken BLT Wraps
Print Recipe
A cool, crisp, refreshing take on the classic BLT, paleo style!
Servings Prep Time
4-6 servings 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees. Line a large, rimmed baking sheet with aluminum foil. Lay out bacon in a single layer and bake 20 minutes or until crisp. Drain on paper towels. Reserve the bacon fat in the fridge for a future use.
  2. While bacon is in the oven, cook the chicken as well. Add chicken to baking dish, drizzle on a little olive oil, sprinkle with salt and pepper and bake 15-20 minutes, until cooked through. Exact cook time will vary depending on the thickness of your chicken. Or use leftovers or a rotisserie chicken.
  3. Make dressing by combining mayonnaise, coconut milk, lemon juice, aminos, dill, scallions and sea salt. Whisk well and refrigerate until ready to use.
  4. When ready to eat, chop chicken into bite-sized pieces, crumble bacon, quarter tomatoes, dice up the cucumbers and mix well with dressing. Just add a little dressing at first and add more to your taste. You will likely not need all of the dressing. Save it for a future use. It's great as a veggie dip or regular salad dressing.
  5. Spoon gently into lettuce cups and serve.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *