Paleo Lettuce Bacon and Turkey wraps

Ingredients

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Mustard

  Prepared, yellow

  1 tsp or 1 packet or 5g

• Lemon juice

  Raw

  1 ½ tsp or 8g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Sliced turkey

  Light meat

  2 slice oval or 52g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Lettuce

  Iceberg (includes crisphead types), raw

  2 leaf, medium or 16g

Directions

1. First make the mayonnaise. In a medium bowl (blender, food processor) mix the yolks, mustard, and 1 tsp of the lemon juice.
2. Start whisking vigorously (blender or food processor on low) while streaming in the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilise the bowl (if no using blender/food processor).
3. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point.
4. When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste, season to taste with salt and pepper. Chill.
5. Cook bacon in a pan over medium heat until cooked to desired crispiness. Set aside.
6. Top turkey and sliced tomatoes in the large lettuce leaves and spread with the paleo mayonnaise; top with the bacon. Wrap up and enjoy!

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