Ditch the bread for these fresh and crunchy lettuce wraps! Packed with protein and healthy fats, they are a satisfying keto-friendly lunch that comes together in minutes.

Per serving
Heat the olive oil in a pan over medium heat and cook the chicken strips until golden and cooked through, about 6-8 minutes. Season with salt and pepper.
In the same pan, fry the bacon slices until they are nice and crispy, then crumble them into small pieces.
Lay the lettuce leaves flat on a plate or board.
Spread a little mayonnaise on each leaf.
Divide the chicken, bacon, avocado, and cheese evenly among the lettuce leaves.
Roll them up or fold them like a taco and enjoy!
Double the recipe to have pre-cooked protein ready for quick lunches throughout the week!
Store the cooked chicken and bacon in an airtight container for up to 3 days. Assemble the wraps just before eating to keep the lettuce crisp.