Thai Lettuce and Bacon Wrap Recipe

Thai Lettuce and Bacon Wrap Recipe

Salad can get a bad wrap. But if you're looking for something healthy, crisp and fresh, the Tender belly culinary team has your back with this Thai Lettuce Wrap recipe. 



  • 12 ounces Tender Belly Signature Dry Cured Maple Bacon
  • ½ teaspoon grapeseed oil
  • 1 teaspoon garlic, fresh (minced)
  • 2 tablespoons fresno chile (small dice)
  • ½ cup carrot (julienne)
  • ½ cup red cabbage (thin slice)
  • ½ cup cucumber (thin slice)
  • ¼ cup green onion (thin slice)
  • 1 tablespoon cilantro, fresh (minced)
  • 3 tablespoons peanuts (rough chop)
  • 1 tablespoon lime juice, fresh
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 heads of bibb lettuce
  • 1 cup sweet chili sauce or plum sauce or peanut sauce

PREP TIME: 10 minutes
COOK TIME: 11 minutes

  1. Place bacon in a medium skillet over medium heat. Cook, turning, until crispy, 8-10 minutes. Remove to plate to rest. Once cooled, chop bacon into medium dice.
  2. In a medium skillet on medium heat, cook garlic, chile, carrot and red cabbage in oil for 45 seconds, remove from pan quickly and allow to cool.
  3. In medium mixing bowl, combine chile, carrot, cabbage, cucumber, green onion, cilantro, peanuts, lime juice, salt and pepper.
  4. Separate bibb lettuce into individual leaves.
  5. To serve, scoop vegetable mixture into lettuce cups and top with bacon. Serve with dipping sauce on the side.

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