Take-out Tuesday, Romaine Wraps

The hit of the holidays were these Romaine Wraps

Filled with a combo of cranberries, blue cheese, pecans and bacon,

they disappeared rapidly!

We had these for our Citrus Bowl party on New Years Day

And I made a tortilla wrap with the extra filling for lunch the next day

If you aren’t a fan of blue cheese, substitute any flavorful cheese you like…

It’s the combination of sweet, salty, savory and tangy that delights your tastebuds

Scissors make quick work of chopping bacon

Chop the pecans and put them into a bowl with the cranberries, crumbled blue cheese {or grated cheese} and bacon

Give the bowl a couple of squirts of honey

Stir to mix and combine, adding just enough honey for the ingredients to hold together

Place the mixture in the refrigerator until you are ready to serve

Cut crisp romaine into 2 inch pieces and place a dollop of filling on top

These hold well at room temperature for several hours

I had some filling left over so I made a wrap for lunch

Spread a little salad dressing on a flour tortilla or sandwich wrap,

load it up with the filling and some lettuce leaves,

Roll up and enjoy!

Cut your wrap in half to serve

This appetizer is a winner in many categories

It goes together in minutes,

holds well, light but satisfying,

and guests love bite size apps that they can easily grab!

This recipe is adapted from Endive Boats with Bacon, Walnuts, Cranberries & Gorgonzola from The Sea Salt

Romaine Wraps

Prep Time 10 minutes
Course Appetizer, Main Course
Servings 2 cups


  • 6-8 slices bacon cooked
  • 1/2 cup blue cheese crumbles
  • 1/2 cup chopped pecans*
  • 1/2 cup dried cranberries
  • honey
  • crisp romaine leaves


  • Chop bacon {or cut with kitchen scissors} and place in a mixing bowl with blue cheese, cranberries and pecans. Add a drizzle of honey. Mix well. Add more honey until the mixture just holds together. Cover and refrigerate at this point if desired. When ready to serve, cut crisp romaine leaves into 2 inch pieces. Place a generous dollop of nut mixture onto each leaf. Place on a platter to serve. These will hold well at room temperature.


You can also use this mixture as a wrap or sandwich filling. Use a little salad dressing on the tortilla, wrap or bread and top with filling and chopped lettuce.



I will be joining these fabulous parties and blogs:

Meal Plan Monday  Love Your Creativity    What’s for Dinner?

Between Naps on the Porch,  Make it Pretty Monday

Turn About Tuesday  Celebrate Your Story, You’re the Star

All About Home/ Common Ground Follow the Yellow Brick Home

Tasty Tuesday   Oh My Heartsie Girl  Full Plate Thursday

Thursday Favorite Things  Creatively Crafty   Home Matters 

Weekend Potluck  Friday Features  Sweet Inspirations

Happiness is Homemade    Sunday’s Best Linkup

27 Responses to “Take-out Tuesday, Romaine Wraps”
  1. Mary says:

    Sounds so yummy Jenna! Love the romaine wraps for GF and perfect for a quick lunch too ♥

  2. Jenna, with a combo of dried cranberries, pecans, cheese, bacon, and honey…this is an app that I would love. I know your guests loved these!

    Happy Tuesday!

  3. Nancy says:

    What a fabulous combination! And healthy too! And a perfect appetizer or lunch! Yum!

  4. Jodi says:

    Oh Jenna!!!!!!!! Could you deliver this right now to my office for breakfast! I’ll DM you the address 🙂

  5. What a beautiful spread Jenna! I just finished my oatmeal, but now I want lunch!

  6. Rita C. says:

    Definitely pinning this! Thanks, Jenna. This would be a good little app with friends over wine.

  7. pattyanneart says:

    Oh these look so delicious!!

  8. Jill Kuhn says:

    What a great idea to put the leftovers in a wrap! Yum! 😊 Your lettuce appetizers sound so good!

  9. These sound good — and the lettuce makes you be able to fake it’s healthy!

  10. Michelle says:

    Sounds really good! The wraps you made with the leftovers look delicious, too!

  11. creationsbycindyphotography.blogspot.com says:

    YUM! I am printing the recipe. Looks so good and easy. Thanks so much. Hugs and blessings, Cindy

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