This Gluten Free Turkey BLT Wrap is made with 100% real turkey and 4 other simple ingredients making it a delicious, healthy and easy meal option! This classic family favorite is Paleo and Whole 30 approved and does not contain any gluten, grains, or dairy!
Before my celiac diagnosis, sandwiches and wraps were my go-to lunch. They are simple to make and don’t require much thought, which is my kind of meal. When I started to follow more of a Paleo diet, I needed a gluten and grain free alternative. I quickly discovered that lettuce can be used instead of bread. It holds everything together, is naturally gluten and grain free and still tastes delicious. This Gluten Free Turkey BLT Wrap is the perfect option for work lunches, road trips, hot summer days or easy dinners. Even when avoiding gluten and grains, you still get to enjoy this classic recipe!
Ingredients
- Turkey breasts
- Bacon
- Lettuce
- Tomatoes
- Primal Kitchen Ranch Dressing
Can I use chicken instead of turkey?
Yes, I have made this BLT wrap many times with chicken when I didn’t have turkey on hand. It tastes just as good and you can follow the same directions just swap the turkey for the chicken. You could also buy a rotisserie chicken and use that to make this recipe even easier! Another option is to place the chicken in the crockpot on low heat for 3-4 hours and then shred it.
How to make this gluten free turkey BLT wrap
The directions for making this delicious wrap are so simple! Start by preheating the oven to 350 degrees. Butterfly the turkey breasts and place them on a baking sheet. Cook in the oven until the turkey reaches an internal temperature of 165 degrees, about 20 minutes. While the turkey is in the oven, start to make the bacon. I cook my bacon in the microwave by placing the bacon on a plate with paper towels. If cooking all 8 slices of bacon, start by cooking them for 3 minutes. Then continue cooking in 30 second increments until it reaches your preferred crispiness.
Remove the turkey from the oven and cut into thin deli meat slices. Lay out four pieces of iceberg lettuce and place the sliced turkey in the middle. Top the turkey with two pieces of bacon and one tomato slice per sandwich. Drizzle 2 Tablespoons of ranch dressing on each sandwich. Wrap the lettuce around the turkey and toppings, cut in half and use toothpicks to keep the wrap together if needed.
How to meal prep this recipe
This is a very easy recipe to meal prep. Just cook the turkey ahead of time and cut it into thin deli meat slices. Cook the bacon and prepare the lettuce and tomatoes. Place all the ingredients in the refrigerator and pull out only what you need each day. One wrap calls for 1 piece of iceberg lettuce, half of a turkey breast, 1 tomato slice, 2 pieces of bacon and 2 Tablespoons of ranch dressing.
What to serve with this wrap
This recipe pairs perfectly with my Sheet Pan Potato Wedge Fries and Crispy Carrot Fries. If you are looking for sides that don’t involve cooking chips, fruit and vegetables are always delicious and easy options! My favorite chips to eat with this wrap are the Kettle Brand Himalayan Salt and Avocado Oil Potato Chips which are certified gluten free!
If you try this easy Gluten Free Turkey BLT Wrap, make sure to show me your creations by tagging me on Instagram @theglutenfreegrasses or by leaving a comment below!
-Kelsey
Gluten Free Turkey BLT Wrap
Course: Dinner, LunchDifficulty: Easy4
servings5
minutes20
minutes25
minutesIngredients
2 turkey breasts
8 slices of bacon
4 pieces of iceberg lettuce
2 tomatoes
1/2 cup Primal Kitchen Ranch dressing
Directions
- Preheat the oven to 350 degrees. Butterfly the turkey breasts and place them on a baking sheet. Place in oven and cook at 350 degrees until the turkey reaches an internal temperature of 165 degrees, about 20 minutes. While the turkey is in the oven, start to make the bacon. Place the bacon on a plate with paper towels and cook for 3-5 minutes (if making all 8 slices). Start with 3 minutes and then continue to cook in 30 second increments until it reaches your preferred crispiness. Remove the turkey from the oven and cut it into thin deli meat slices.
- Lay out the iceberg lettuce and place the turkey slices on top evenly distributing it throughout the four sandwiches (about half a turkey breast per sandwich). Slice the tomatoes and place on top of the turkey. Layer the bacon on top and drizzle 2 Tablespoons of ranch dressing on each sandwich. Wrap the lettuce around the turkey and toppings, cut in half, and use toothpicks to keep the wrap together if needed.
Notes
- Each wrap is made with 1 piece of iceberg lettuce, half of a turkey breast, 1-2 tomato slices, 2 pieces of bacon and 2 Tablespoons of ranch dressing.