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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

Print

Romaine Wraps

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Enjoy!

🥜🥓🥬

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