Description
How to make a satisfying low-carb Italian sub wrap with fresh lettuce, salami, and creamy cheese that beats any bread-filled sandwich.
Ingredients
Scale
Wrap Base
- 4 large butter lettuce leaves, washed and dried
- 2 large collard green leaves, stems removed
Italian Meats
- 4 oz sliced salami, thinly sliced
- 3 oz sliced prosciutto
- 3 oz sliced capicola
- 2 oz sliced pepperoni
Cheeses & Spreads
- 4 oz fresh mozzarella, sliced thin
- 2 oz provolone cheese, sliced
- 3 tbsp olive tapenade
- 2 tbsp pesto sauce
Fresh Vegetables
- 1 medium tomato, sliced thin
- 1/4 red onion, thinly sliced
- 6 pepperoncini, sliced
- 1/4 cup roasted red peppers, sliced
Seasonings & Finish
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Prep Greens: Wash and thoroughly dry the lettuce and collard greens, then lay them flat on a clean kitchen towel. Pat completely dry to prevent soggy wraps.
- Make Dressing: Whisk together olive oil, red wine vinegar, oregano, and garlic powder in a small bowl. Season with salt and pepper to taste.
- Layer Base: Place collard green leaf on work surface, then top with butter lettuce leaf. Spread thin layer of pesto and tapenade across the center.
- Add Meats: Layer the salami, prosciutto, capicola, and pepperoni in overlapping rows across the greens, leaving space at edges for rolling and folding.
- Top Cheese: Add mozzarella and provolone slices over the meats, then arrange tomato, onion, pepperoncini, and roasted peppers on top evenly.
- Dress Wrap: Drizzle the prepared dressing over all ingredients, being careful not to oversaturate the greens which could cause tearing during rolling.
- Roll Tight: Starting from one end, tightly roll the wrap while tucking in the sides. Secure with toothpicks if needed and slice in half diagonally.
Notes
- Completely dry all greens before assembly to prevent soggy wraps that fall apart.
- Store dressing separately and add just before eating for maximum freshness and crispness.
- Warm meats slightly for 10 seconds in microwave to enhance their aromatic flavors.
- Secure with toothpicks if needed but remember to remove them before eating safely.
- Pat tomatoes dry with paper towels to remove excess moisture that causes sogginess.
- Assembled wraps keep in refrigerate for up to 2 days when wrapped in parchment paper.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 38g
- Carbohydrates: 9g
- Protein: 28g