Pesto Turkey Lettuce Wrap

This pesto turkey lettuce wrap has got all the flavor and comes with a tasty lettuce crunch. It's a healthy, low-carb lunch option!

This turkey and pesto romaine lettuce wrap is one our favorite pack-and-go lunches since it's deliciously satisfying, simple to make, and low in carbs.

It's basically a pesto turkey sandwich without the bread. And, if you ask us, it tastes just as good. It's because the romaine lettuce gives it a refreshing crunch with each bite, which you can't get with bread.

Although this wrap contains just a few fillings, it's still full of flavor — thanks to the pesto, sharp cheddar cheese and turkey. We use our favorite homemade pesto, but you can use store-bought if you prefer. Please be aware that you'll have left-over pesto if you make our homemade recipe (which is a good thing!).

The hardest part of this recipe is rolling the lettuce into a sandwich wrap. Even though it's easier to do with less fillings, it's still a little tricky. But, don't worry, if we can do it, you can do it, too. Just remember, it doesn't need to look pretty, it just needs to taste good!

Ingredients

Pesto: We prefer to make homemade pesto for this wrap, but you can use a favorite store-bought pesto if you prefer. That said, it can be hard to find a decent store-bought pesto due to taste or subpar ingredients. Many store-bought pesto sauces are typically made with sunflower oil (instead of olive oil), glucose syrup, potato flakes, or basil flavoring. 

Our homemade pesto is simply made with fresh basil, extra-virgin olive oil, parmesan, pine nuts and garlic. It takes just 5 minutes to make and you'll have leftovers!

Turkey: We typically buy all natural, nitrate-free, oven-roasted deli turkey. You can buy package deli turkey or get it over the counter. Another option is sliced deli chicken.

Cheddar Cheese Slices: We love slices of sharp cheddar cheese in this pesto wrap, but you can use any cheddar you like.

Romaine Lettuce: We prefer using large romaine lettuce leaves in this wrap for the crunch and taste. However, you could also consider large, outer iceberg lettuce leaves.

How to Make

STEP 1: In a food processor, pulse basil, garlic, parmesan, pine nuts and olive oil until smooth. Season with salt as needed.

STEP 2: Cut a 15" x 15" piece of parchment paper. On top of it, layer romaine leaves, slightly overlapping, an inch from the top of the parchment paper. The opposite end of parchment paper should have at least 3 inches to the edge since the wrap pushes forward with each roll. On top of leaves, layer the cheese, slightly overlapping. Be sure slices are at least an inch from the edges of leaves. Spread 2 tablespoons of pesto over cheese slices.

STEP 3: Then, layer turkey slices, slightly overlapping.

STEP 4: Use the parchment paper to tightly roll the wrap. After each individual roll, be sure to pull up the parchment paper before continuing to roll again in order to avoid rolling paper into wrap. Keep rolling until wrap is complete. Fold in the ends and tightly wrap the remaining paper around the roll.

STEP 5: Cut the parchment wrap in the middle with a serrated knife. Serve immediately or store in refrigerator until serving (we recommend serving within 24 hours).

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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