This recipe is going to rock your world.  All the goodness of a BLT without the bread.  I made these last night for dinner and just loved them.   The key is the homemade avocado ranch- I am sure you could totally do store bought but the homemade is out of this world.  It is made with Greek Yogurt and no mayo so it is healthy too.   You can use any lettuce I used cabbage on the bottom because it is studier to hold all the ingredients.  You could also use Romaine, Kale, Bibb Lettuce, or Iceberg.  I added the feta last minute because you know me and I think everything is better with cheese.   The saltiness and creaminess of the feta was a great addition.  Enjoy!

 

B L T   L E T T U C E  W R A P S  +  A V O C A D O  R A N C H (adapted via How Sweet Eats)

1 head savoy cabbage

1 head bibb lettuce

1 pint cherry tomatoes halved

12 pieces of bacon cooked and crumbled

4 oz feta crumbled

parsley

 

A V O C A D O   R A N C H 

1 cup Greek yogurt

1 ripe avocado

2 tablespoons white vinegar

1 teaspoon worchestershire

1/2 teaspoon paprika

1 garlic clove minced

1/4 teaspoon onion powder

2 tablespoons parsley, fresh chopped

2 tablespoons dill, fresh chopped

juice of half a lemon

salt and pepper

Using a blender or food processor, blend all the Ranch dressing ingredients.  This will save in the fridge for about a day.   If the dressing is too thick add a little olive oil.

Lay the cabbage leaves on a platter and then place butter lettuce on top of each cabbage cup.  Spread a thin layer of the avocado ranch on the bottom of each cup.  Top with cherry tomatoes, bacon, feta, and a little extra parsley.  Then I added another scoop or two of avocado ranch to the top of each cup.