Endive bacon lettuce wraps are a sophisticated twist on the classic BLT, swapping the bread for crisp, boat-shaped endive leaves that hold a smoky, creamy filling. The bitterness of the endive balances the rich bacon and tangy blue cheese, while the crunch of lettuce adds freshness. They’re easy to assemble, perfect for parties, and a guaranteed crowd-pleaser.
Ingredients
- 8 oz (225 g) bacon, chopped
- 2 heads Belgian endive, leaves separated (about 16–20 leaves)
- 1 cup (40 g) butter lettuce, finely shredded
- 4 oz (115 g) blue cheese, crumbled (or feta for a milder flavor)
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1 tbsp (15 ml) lemon juice
- 1/4 tsp black pepper
- 2 tbsp (30 g) chopped fresh chives, for garnish
Instructions
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 8–10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat for the dressing.
- In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, black pepper, and the reserved bacon fat until smooth. Crumble in half of the blue cheese and stir gently.
- Gently separate the endive leaves from the heads, rinsing and patting them dry if needed. Arrange them on a serving platter.
- In a medium bowl, toss the shredded lettuce with about 2 tablespoons of the dressing, then divide the lettuce among the endive leaves.
- Spoon the remaining dressing over the lettuce, then top with the crispy bacon and the remaining blue cheese.
- Garnish with chives and serve immediately.
Tips
- Choose firm endive: Look for heads that are tightly packed with crisp, pale leaves. If the leaves are wilted, soak them in ice water for 10 minutes, then dry thoroughly.
- Make ahead: You can cook the bacon and prepare the dressing up to 2 days in advance. Store separately in the refrigerator, and assemble just before serving to keep the leaves crisp.
- Prevent sogginess: Pat the endive leaves completely dry after washing. The dressing and lettuce will release moisture, so assemble the wraps no more than 30 minutes before serving.
- Substitutions: No blue cheese? Use goat cheese or feta. For a lighter option, replace the sour cream with Greek yogurt—it will be slightly tangier but just as creamy.
Serving Suggestions
These wraps are perfect as an appetizer for a dinner party, a light lunch with a bowl of tomato soup, or as a fun addition to a game-day spread. They pair beautifully with a crisp white wine like Sauvignon Blanc or a light beer.
Variations
- Chicken or Turkey: Add sliced grilled chicken or turkey breast for extra protein, making them a heartier meal.
- Spicy Kick: Stir a few dashes of hot sauce or a pinch of cayenne into the dressing.
- Sweet Twist: Add a drizzle of honey or a sprinkle of dried cranberries for a sweet-and-savory contrast.
- Vegetarian: Omit the bacon and add roasted red peppers or sun-dried tomatoes for a smoky, savory flavor.
Storage and Reheating
These wraps are best enjoyed fresh. If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 2 days. The endive and lettuce will wilt quickly once dressed, so reassemble only when ready to eat. To reheat the bacon, place it on a microwave-safe plate and heat in 15-second bursts until warm, or reheat in a skillet over medium heat for 2–3 minutes. The dressing can be served cold, so no reheating is needed.
Frequently Asked Questions
Can I use regular lettuce instead of endive? Yes, you can use romaine hearts or butter lettuce leaves, but they won’t have the same boat-like shape. If using larger leaves, you may need to cut them in half or trim them to fit.
How do I keep the wraps from falling apart? The key is to not overfill them. Use a small spoon to add the filling, and make sure the endive leaves are dry. You can also secure each wrap with a toothpick if you’re serving them on a platter.
Can I make these dairy-free? Absolutely. Use a dairy-free mayonnaise and sour cream substitute, and skip the cheese or use a plant-based crumble. The flavor will still be delicious, though slightly less tangy.
What if I don’t like blue cheese? Swap it for feta, goat cheese, or even shredded sharp cheddar. The dressing will still be creamy and flavorful.
Can I prepare the endive leaves ahead of time? Yes, you can separate and wash the leaves up to a day in advance. Store them in a resealable bag with a paper towel to absorb moisture, and they’ll stay crisp.
Is there a way to make the bacon less greasy? Cook the bacon until very crispy, then drain on paper towels for a few minutes. You can also blot the cooked bacon with another paper towel to remove excess fat.
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