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Back Bacon Lettuce Wrap with Parsley Sauce

Back Bacon Lettuce Wrap featuring Rachel Allen's Parsley Sauce
Course Main Course
Cuisine American
Keyword back bacon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 wraps


For the wrap

  • 14 oz Back Bacon
  • 1 head butter, Bibb, or Boston lettuce

For the parsley sauce


Prepare the Sauce

  • Combine the milk, carrots, onions, 1 TBSP parsley, thyme, and peppercorns in a large sauce pan.
  • Bring the milk to a simmer. Cook for 4-5 minutes.
  • Remove from the heat. Allow to steep for 10 minutes.
  • Strain the milk into another container.
  • Melt the butter in the large sauce pan.
  • Stir in the flour, mix to combine, and cook for about 30 seconds, stirring constantly.
  • Stir in the strained milk. Bring to a simmer, stirring regualry.
  • Set sauce aside while you prepare the bacon and lettuce. Keep on low to keep the sauce warm.

Cooking the back bacon

  • Heat a griddle or frying pan over medium high heat.
  • Add the back bacon. Cook in batches, without any of the bacon touching.
  • Cook for 1-2 minutes per side til brown.
  • Remove to a plate lined with paper towel. Repeat until all bacon is cooked.

Putting together the wraps

  • Remove the leaves starting from the bottom of the lettuce head.
  • Clean the leaves off with water. Use a salad spinner or a towel to dry them.
  • Take one leaf of lettuce and lay it flat. Add two bacon rashers. Drizzle the sauce on top.
  • Repeat for as many wraps as you want. Save any portion of unused ingredients in the fridge.


If you wish to cook the bacon in the oven instead:
  • Preheat the oven to 350 degrees
  • Arrange the bacon on a sheet pan without any of the pieces touching
  • Bake for 12 to 15 minutes until crispy. You will be able to smell it.