Chicken Bacon Ranch Lettuce Boats – A Low-Carb, High-Flavor Favorite

 

Looking for a light, satisfying, and flavor-packed meal that comes together in under 30 minutes? These Chicken Bacon Ranch Lettuce Boats are the answer! They’re juicy, smoky, creamy, and crunchy — all the best textures and tastes in one fresh, low-carb bite.

Perfect for meal prep, lunch, or a light dinner, this recipe is gluten-free and keto-friendly, while still delivering bold ranch and bacon flavor that everyone will love.

 Ingredients

For the Chicken Filling:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• Pinch of black pepper
• 6 slices bacon, chopped and cooked until crispy
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped (optional)
• 1 head romaine or butter lettuce, leaves separated and washed

For the Homemade Ranch Drizzle:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons buttermilk (or regular milk for a lighter texture)
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1 teaspoon salt, or to taste

 Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4–6 lettuce boats
• Calories: ~280 per serving (depending on lettuce and dressing amounts)

 Instructions

1. Prepare the Ranch Drizzle

In a small mixing bowl, whisk together:

• Mayonnaise
• Sour cream
• Buttermilk
• Chopped parsley
• Dill
• Garlic powder
• Salt and pepper

Cover and place the mixture in the refrigerator while you prepare the filling. This allows the flavors to meld together beautifully for a creamy, herby ranch drizzle.

2. Cook the Chicken

• Rub the chicken breasts with olive oil, then sprinkle evenly with paprika, garlic powder, onion powder, salt, and pepper.
• Grill or pan-sear over medium heat for 5–6 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
• Remove from heat and let the chicken rest for 5 minutes to retain its juices.
• Chop into bite-sized cubes or thin slices.

3. Cook the Bacon

• In a skillet over medium heat, cook 6 slices of bacon until crispy.
• Remove and place on a paper towel to drain. Once cooled, chop or crumble into small pieces.

4. Assemble the Lettuce Boats

• Gently lay out individual lettuce leaves on a large serving platter.
• Add a few spoonfuls of chopped chicken to each leaf.
• Sprinkle with crispy bacon, diced tomatoes, and red onion (optional for extra bite).
• Drizzle with the chilled homemade ranch dressing.
• Garnish with additional chopped parsley if desired.

 Serving Ideas

• Serve with a side of cucumber slices or celery for crunch.
• Make it spicy with a drizzle of hot sauce or sliced jalapeños.
• Turn it into a wrap using low-carb tortillas for a more portable lunch option.

 Storage & Meal Prep Tips

• Store leftover chicken, bacon, and toppings separately from the lettuce in the fridge.
• Ranch dressing can be made ahead and stored in a sealed container for up to 5 days.
• Assemble fresh when ready to eat to keep the lettuce crisp.

 Final Thoughts

These Chicken Bacon Ranch Lettuce Boats are everything you love about comfort food, reimagined for a lighter lifestyle. Juicy chicken, crispy bacon, fresh veggies, and creamy ranch all come together in a handheld, guilt-free wrap. Whether you’re counting carbs, eating gluten-free, or just love clean, high-protein meals, this recipe will become a weekly go-to.