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BLT Lettuce Wrap with Avocado
with honey Dijon green beans

Active: 40 min Total: 40 min
This meal is late summer on a plate. It features avocado instead of mayonnaise as the creamy element in a paleo-friendly BLT wrap. This meal was also featured in 2019.


BLT Wrap with Avocado:
  • Tomatoes, medium - 2 , sliced (heirloom preferable)
  • Lettuce, romaine - 8 outer leaves
  • Avocados - 1 , sliced
  • Foil - for baking
  • Bacon - 12 strips
Honey Dijon Green Beans:
  • Green beans - 1 lb , trimmed
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 1/2 tsp (use large grain / stone ground if you have it)
  • Honey - 1 1/2 tsp
  • Oil, olive - 2 Tbsp


  1. Green beans - (If prepping right before cooking, get oven heating before continuing with prep.) Trim green beans. (Can be done up to 5 days ahead.)
  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Add oil while whisking. (Can be done up to 5 days ahead)
  3. Tomatoes / Lettuce / Avocados - Prep as directed.

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  1. Heat oven to 375F / 190C degrees.
  2. Line a sheet pan with foil and add bacon in a single layer. Cook bacon in oven until golden brown and crisp, 12 to 15 minutes. Pour off extra bacon grease during cooking if needed (to prevent bacon from being submerged in oil).
  3. While bacon is cooking, place green beans in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 4 minutes.
  4. Toss green beans with vinaigrette. Season with some salt and pepper.
  5. Assemble wraps by topping lettuce leaves with avocado, tomatoes, and bacon and wrapping them to eat. Serve with green beans on the side and enjoy!



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