Chicken Club Lettuce Wraps

I am a huge fan of lettuce wraps. They're easy to assemble, healthy (as long as you don't fill them with 20 pieces of bacon and a side of lard) and super delicious! My favorite just happens to be these chicken club lettuce wraps. They're perfect for eating in this hot summer weather, and don't require too much work. You can cook everything on sunday and just assemble throughout the week when you're ready to eat.

In these lettuce wraps I use my Skinny Ranch Dressing.

Here's what you'll need:

For lettuce wraps:

• 1 Head of Romaine Lettuce $0.99
• 6-8 Boneless Skinless Chicken Thighs $5.38
• 2 Avocados $2.50
• 1 Package Turkey Bacon $2.99
• 4 Tomatoes $2.49

For Skinny Ranch Dressing:

• 1 3/4 Cups Buttermilk $0.86
• 1/2 Cup Hellman's Light Mayonnaise $0.59
• 1 oz Package of Hidden Valley Ranch Seasoning Mix $1.59

Serving size: 1 Lettuce Wrap

Total servings: 8

Price per serving: $1.87
Nutrition (per serving):
      Calories: 354
      Carbs: 9 g
      Fat: 20 g
      Protein: 28 g

This recipe is pretty versatile. I prefer to use romaine lettuce, but feel free to use iceberg or bib or any other lettuce that you like. Similarly I prefer turkey bacon because its cheaper and I just like it, but if you're not too concerned about that and want to use regular bacon, you go for it! You can also add some extra veggies like cucumbers or carrots. 

The first thing you want to do is cook your chicken thighs. Feel free to use chicken breasts if you want, but thighs are typically cheaper. If you're feeling extra lazy then just get one of the rotisserie chickens from the store and cut it up. 

preheat your oven to 425 degrees. Spray a baking dish with non-stick spray and place the chicken thighs in the dish. 

Once the oven is preheated, bake the chicken for 30 minutes, there will be some popping sounds, so don't worry. When done, cut the largest piece in half and make sure that there is no pink in the middle. If theres no pink, then go ahead and use tongs to hold the chicken as you cut it in to bite sized pieces. 

Place the chicken in a container and place in the refrigerator to cool. Next, heat a large pan over medium-high heat and cut the turkey bacon into bite sized pieces. Once the pan is heated, add the turkey bacon and cook, stirring occasionally, for 6-8 minutes. Then place the bacon in another container in the fridge.

If you don't already have some of my Skinny Ranch dressing, find the recipe here.

When you're ready to assemble just take a romaine leaf (or 2 if they're small) and top with:

• About half a cup of chicken (depending on how much chicken you have)
• a couple of pieces of turkey bacon
• 1/2 chopped tomato
• 1/4 sliced avocado
• 2 tablespoons Skinny Ranch dressing

Happy Cooking!