Make an easy lettuce wrap, low-carb, gluten-free, and ready in 10 minutes. A healthy sandwich alternative for any meal.
Ingredients
- 4 large iceberg lettuce leaves whole (Romaine lettuce leaves also work beautifully)
- 6 cherry tomatoes halved
- 1 avocado sliced
- 1 carrot
- ¾ oz arugula approx. 20 g
- ¾ oz red onion approx. 20 g, thinly sliced and quick-pickled/rinsed
- 3.5 oz homemade deli-style chicken breast approx. 100 g, sliced or shredded
- 1 tbsp mayonnaise I love avocado oil mayo
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
Prep the lettuce: Carefully separate the whole iceberg lettuce leaves from the head (cutting off the bottom core first makes this much easier). Wash them thoroughly and let them drain completely so they are crisp and dry.
Macerate the onion: Slice the red onion into thin strips (julienne). Sprinkle them with a pinch of salt and let them sit while you prepare the rest of the ingredients to take off the harsh bite. Rinse with cold water and pat dry before assembling.
Shave the carrot: Use a vegetable peeler to shave the carrot into long, wide, and paper-thin ribbons. This keeps the texture soft and easy to bite through.
Prep the avocado: Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and slice it lengthwise.
Choose your protein: Slice your homemade chicken breast. If you don't have any on hand, you can easily substitute it with high-quality roasted turkey slices, boiled shrimp, hard-boiled eggs, or keep it strictly vegetarian.
Assemble the wraps: Lay down a piece of parchment or wax paper on your counter, and place the lettuce leaves overlapping slightly on top. Layer a bit of each ingredient in the center, top with the mayonnaise (or your preferred dressing), and roll it up tightly using the paper to help compress it, just like you would with a traditional flour or corn tortilla wrap.
Serve: Slice the wrap diagonally down the middle before serving. It holds together beautifully and showcases all the colorful layers inside.
