Cobb salad meets BLT meets lettuce wrap — drizzled with a creamy mustard sauce.
It’s ridiculous that I haven’t posted these Bacon Cobb Lettuce Wraps until now because I’ve made it so many times as a quick, weeknight dinner!
And any time I pull out a big plate of bacon there is much rejoicing.
Speaking of bacon, I REALLY hope you’re baking it in the oven now. If not, and you have a big family, you need to! Just line a rimmed baking sheet with foil, place a wire cooling rack on top and put as much bacon as you can fit on there in a single layer. Bake it at 400 degrees until it’s a crispy as you like.
I like COMPLETELY crispy. I can’t do the chewy stuff. *shudder*
Summer is the perfect time to make these, too, because the tomatoes are AMAZE right now.
(I need to stop watching Barbie on Netflix. With my kids, that is. I mean, I’m in the room and all…)
One of my favorite parts of this recipe is the easy garlic mustard dressing. It’s so easy to throw together, and you can mix the leftovers with a can of tuna and some chopped pickles for some killer tuna salad.
I added hard boiled eggs the last time I made these. SOLID MOVE. It bumped these from BLT lettuce wrap to some kind of BLT-Cobb hybrid.
Have you tried my Sweet Potato Fry Seasoning? A batch of sweet potato fries would be amazing with these! Those crinkle fries up in that photo are the Butternut Zig Zags from Trader Joe’s, and I grab a couple packages every time I go to change up our fry routine.
Aw, look, there’s Mr. Perry’s Plate.
JK, I’m not going to get all cryptic. It’s Steve.
He gave these an enthusiastic head bob. That’s how I tell if he loves something — he’s a man of little visual enthusiasm.
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
For the Wraps:
- 12-16 ounce package of uncured, nitrate-free bacon (preferably pastured)
- 2 large ripe tomatoes
- 2-3 ripe avocados
- 6 hard-boiled eggs
- 2-3 heads of baby romaine lettuce
For the Garlic Mustard Dressing:
- 1/2 cup of paleo-friendly mayonnaise
- 2 Tablespoons Dijon mustard
- 1 garlic clove, minced
- a few pinches of sea salt
- 1-2 Tablespoons unsweetened almond or coconut milk
- Cook the package of bacon in a skillet or in the oven until it's as crisp as you want it.
- Slice the tomato. Peel, pit, and slice the avocados. Peel and slice the eggs. Separate the lettuce leaves.
- Mix together the ingredients for the dressing.
- Assemble the lettuce wraps and drizzle some dressing over the top.
Whole30 Adaptation: Use yellow mustard instead of Dijon and make sure your bacon and mayo are sugar-free and compliant.
- To bake bacon, line a rimmed baking sheet with foil, place a wire cooling rack on top and put as much bacon as you can fit on there in a single layer. Bake it at 400 degrees until it's a crispy as you like.
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