Tag Archives: Avocado

Turkey and Bacon Lettuce Wraps with Basil Mayo

The best time of year for people who love to cook is upon us! Summer time! I love, love, love all of the local fresh fruits and vegetables available this time of year. My hubs and I even decided to have our own vegetable and herb garden this year. We went a little overboard and have TONS of plants, so hopefully we have a bountiful crop! Here’s our first baby tomatoes:

These wraps are a low-carb version of a BLT (plus avocado, because of course everything is better with avocado!). Give ’em a try, you won’t be disappointed!

Turkey and Bacon Lettuce Wraps with Basil Mayo

  • 1 head iceberg lettuce
  • 6 slices deli turkey
  • 4 slices bacon, cooked
  • 1 avocado, thinly sliced
  • 1 tomato, thinly sliced
  • small red onion, thinly sliced

For the basil mayo:

  • 1/2 cup mayonnaise
  • 6 large basil leaves, chopped
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • salt and pepper, to taste


  1. For the basil mayo: combine all ingredients in a small bowl. Stick it in the fridge while you prepare the other ingredients.
  2. Assemble the wraps in this order: lettuce, turkey, mayo, bacon, avocado, tomato and red onion. Roll up the wrap and enjoy!

Makes 2 wraps.

Recipe adapted from Iowa Girl Eats


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Avacado, Bruschetta & Mozzarella Chicken

First and foremost, Happy Mother’s Day to all of the wonderful Moms out there! I was able to spend time with both my lovely Mother and Mother-in-law this weekend, I am a lucky daughter!

This recipe goes out to my BFF, Kristi. We recently had a somewhat similar meal at Granite City and she said it is one of her favs. So I wanted to recreate something similar at home.  It’s a great healthy weeknight dinner and is a sinch to throw together. I was able to find a really fresh pre-made bruschetta at the grocery store, which made the prep quick and easy.  I was surprised at how deeeelicious this dish was and will be making it regularly.

photo (23)

Avocado, Bruschetta & Mozzarella Chicken

  • 3/4 cup balsamic vinegar
  • 2 large (or 4 small) chicken breasts, pounded to a thin and even thickness
  • Extra virgin olive oil
  • salt and pepper
  • 1 cup bruschetta (I used store bought)
  • 1 avocado, sliced
  • 1 fresh mozzarella ball, sliced
  • baby spinach


  1. In a small sauce pot bring the balsamic vinegar to a boil. Turn heat down to medium-low and let simmer until thickened, but 10-15 minutes. Set aside.
  2. Pound chicken breasts to an even thickness in a large ziplock bag with a meat mallet or rolling pin. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season chicken breasts on both sides with salt and pepper to taste and cook until no longer pink, about 5-6 minutes per side.
  3. Place chicken on a foil-lined baking sheet and top each chicken breast with a 1/4 cup of bruschetta. Next top with about 3 slices of avocado and a slice of mozzarella.
  4. Preheat your oven’s broiler and broil the chicken until the cheese has melted. Serve over a bed of baby spinach and drizzle with the balsamic reduction.

Adapted from Iowa Girl Eats

Before broiling:

photo 1 (6)

And after!

photo 2 (6)

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