Lettuce Wrap

5 from 1 vote

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Say goodbye to your regular old sandwich and say 👋 hello to this colorful, crisp and super satisfying Lettuce Wrap. This is a great low-carb, protein-packed lunch option that won’t have you missing bread at all. Feel free to make these wraps vegetarian or vegan as you can add anything you love inside your “ sandwich “ You will need the biggest 🥬 lettuce leaves you can find and be sure to layer them the way I show you in the video below. You can use any lettuce variety you love, but make sure the leaves are nice and big.

Why You’ll Love a Lettuce Wrap

This Lettuce Wrap is really a fun and delicious way to amp up your 🍽️ lunch. Using the 🥬 lettuce as the wrap makes the whole “sandwich” really crisp and light, BUT it’s still satisfying and will keep you full thanks to the turkey and cheese slices. The 🌶️ spicy mayo is super creamy and adds a little kick that I absolutely love, but feel free to omit the spice if you’re not a fan. You can even replace the mayo with another sauce such as ranch dressing, hummus or pesto. The options are really endless to make this wrap your own.

How to Prepare a Lettuce Wrap

💦 First, wash and pat dry 3 large lettuce leaves (stem removed).

🥬 Then place each lettuce leaf onto parchment paper with the leaves overlapping each other all aligned in the same direction.

🌶️ In a mixing bowl, stir together mayo and sriracha (or use 1/2 tablespoon prepared spicy mayo). Add 1/2 tablespoon on top of the lettuce leaves.

🍅 Using a sharp knife, thinly slice half a tomato.

🥒 Now, layer turkey breast, provolone cheese, pickle slices and tomatoes, and then sprinkle salt on top.

🌯 Roll your lettuce leaves upwards with your parchment paper and then twist the ends like a candy. Cut it in half and enjoy.

Nonna’s Tip 🥬

The success of this wrap really depends on the lettuce, so please purchase a head of lettuce with big leaves. I bought Romaine and cut off a bit of the stem before laying them all in the same direction slightly overlapped.

Lettuce Wrap

Variations and Substitutions for a Lettuce Wrap

  1. Everything But the Bagel seasoning is also delicious sprinkled on top of the tomatoes in this Lettuce Wrap.
  2. Feel free to omit the 🧀 cheese if you’re dairy-free or use your favorite non-dairy variety.
  3. I used Veganaise here, but you can certainly use regular mayo.
  4. Add any of your favorite sandwich proteins in this Lettuce Wrap such as black forest ham, roasted turkey, turkey bacon, or even regular 🥓 bacon.
  5. Instead of mayo, you could also add a tablespoon of hummus, 🌶️ roasted red pepper dip, pesto or ranch dressing.

Other Sandwich Recipes

Best Served With

  • Serve this Lettuce Wrap with a couple of hard-boiled 🥚 eggs to amp up the protein for your lunch.
  • This Lettuce Wrap would be delicious alongside a fresh 🥗 salad such as my Greek Feta Salad or Shirazi Salad.

Common Questions

How do you make homemade spicy mayo?

It could not be simpler to make your own spicy mayo. I simply stir together my favorite mayo with sriracha to make my spicy mayo. Use any mayo, or vegannais you love and add as much spice as you like. I only used 1/2 a tablespoon in this recipe, so store the remaining in a container in the fridge and use it throughout the week. I have a recipe here.

Can I make this Lettuce wrap dairy-free?

Absolutely feel free to omit the cheese in this Lettuce Wrap or use your favorite non-dairy variety instead.

Can I make this wrap vegetarian?

You can certainly make this Lettuce Wrap totally vegetarian. I think that sliced hard-boiled eggs would be great, as would canned tuna.

can I make this wrap vegan?

Absolutely experiment by adding in tofu slices or your favorite plant-based protein here.

What can I use instead of mayo?

The options are really endless here, so use what you love. Hummus or roasted red pepper dip would be delicious, as would pesto or even a ranch dressing.

What other ingredients can I add to this Lettuce WRap?

Thinly sliced carrots or bell peppers would be a fresh addition. Thinly sliced radishes or red onions would add some nice bite or even experiment with textures and add crispy onions or roasted chickpeas.

Lettuce Wrap

Lettuce Wrap

Say goodbye to your regular old sandwich and say hello to this colorful, crisp and super satisfying Lettuce Wrap. This is a great low-carb, protein-filled lunch option that won't have you missing bread at all.
5 from 1 vote
Course: Main Course, Snack
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients 

  • 3 leaves romaine, as large as you can find
  • ½ tablespoon spicy mayo, or any dressing
  • 3 slices nitrate-free turkey breast, or bacon
  • 2 slices provolone, or any cheese you like
  • 3 slices pickle
  • ½ tomato, sliced
  • teaspoon salt, to taste

Instructions 

  • Wash and pat dry your lettuce and cut off a bit of the stem. I only left the big leaves on mine and used the stems for another salad.
  • Place each lettuce leaf onto parchment paper with the leaves overlapping each other all aligned in the same direction.
  • Add premade spicy mayo to the top of the lettuce leaves (or make your own by mixing together your favorite mayo and sriracha). Feel free to use any dressing like ranch, hummus or anything else you love.
  • Now, layer turkey breast, provolone cheese, pickle slices, tomatoes, and salt on top.
  • Roll your lettuce leaves upwards with your parchment paper and twist the ends like a candy. Cut it in half and enjoy.

Video

Nutrition

Calories: 282kcal, Carbohydrates: 16g, Protein: 17g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 37mg, Sodium: 4664mg, Potassium: 977mg, Fiber: 7g, Sugar: 9g, Vitamin A: 9019IU, Vitamin C: 22mg, Calcium: 576mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Snack
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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