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    Home » Lunch Recipes » Pesto Turkey Lettuce Wrap

    Pesto Turkey Lettuce Wrap

    Published: May 17, 2020 · Modified: Jan 16, 2023 by Low-Carb Simplified · This post may contain affiliate links.

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    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!

    Pesto turkey wrap in parchment paper cut in half served with a side of pesto.

    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.

    Pesto being made in food processor.
    Lettuce with cheese and pesto on top.

    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.

    Turkey layered on top of all ingredients.
    Wrapping ingredients into a 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).

    Finished pesto turkey wrap sandwich in parchment paper with a side of pesto

    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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    Pesto Turkey Lettuce Wrap

    Low-Carb Simplified
    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Lunch Recipes
    Cuisine American
    Servings 1
    Calories 531.2 kcal

    Ingredients
      

    Pesto

    • 1 ½ cups fresh basil, loosely packed
    • 1 to 2 cloves cloves garlic (as desired)
    • ¼ cup extra-virgin olive oil
    • ⅛ cup grated parmesan
    • ½ tablespoon pine nuts

    Wrap Ingredients

    • 3 large, full-size romaine leaves
    • 3 to 4 slices nitrate-free, organic turkey deli slices
    • 2 to 3 slices sharp cheddar cheese

    Instructions
     

    • Make the pesto (or use your favorite store-bought pesto): In a food processor, pulse basil, garlic, parmesan, pine nuts and olive oil until smooth. Season with salt if desired
    • .Set up the wrap: 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. Then, layer turkey slices, slightly overlapping.
    • Roll the wrap: 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.
    • Finish and serve: 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).

    Notes

    You'll have leftover homemade pesto with this recipe, which you can store in the refrigerator for up to a week or in the freezer for 6 months.
    When eating the wrap, it's best to pull a little of the parchment paper back before taking a bite. This keeps the sandwich together as you eat. Be sure to have a napkin around when eating since the wrap fillings can get on hands or face.

    Nutrition

    Serving: 1gCalories: 531.2kcalCarbohydrates: 7.1gProtein: 29.1gFat: 44.2gSaturated Fat: 16.7gCholesterol: 87.8mgSodium: 829.6mgFiber: 2.2gSugar: 1.8gNet Carbs: 4.9gProtein Percentage: 22%
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