Description

I’ve been making these lettuce wraps more times than I can count this summer, and I never tire of this combination!

Ingredients

Scale

Pepperoncini Aioli:

1 farm fresh egg, at room temperature, see notes for alternatives

1 Teaspoon Italian seasoning

1/4 cup chopped pepperoncini, see notes

1/2 Teaspoon sea salt, or to taste

1 Teaspoon white wine vinegar, or apple cider vinegar

1/2 Teaspoon freshly ground black pepper

1 Tablespoon Dijon mustard

1 cup avocado oil

Lettuce Wraps:

4–6 large leaves of green or red leaf lettuce, washed and dried

3–4 slices of turkey or ham, (see notes) or leftover rotisseri chicken, etc.

4 thin slices genoa salami, see notes

2 thin slices of provolone or havarti cheese, omit for dairy free and paleo

Pepperoncini aioli to taste, we like quite a bit, around 2-3 Tablespoons per wrap

4–5 thin slices from 1 small tomato

4–6 thin slices cucumber

1/4–1/2 ripe avocado, thinly sliced, add as much as you’d like

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Instructions

Start making the aioli by adding all of the ingredients called for except the avocado oil. Blend starting on low and working up to medium speed until the pepperoncini are mostly smooth. Then start adding the avocado oil in with the motor still running in a slow steady stream. Keep adding the oil until the aioli is so thick it starts to stick in the blender. Transfer the aioli to the storage container of your choice, and keep up to 3 days in the refrigerator.

To make a lettuce wrap, start by cutting a piece of parchment paper at about 2-2 1/2 feet in length. Place the lettuce on the parchement paper in the right hand corner closest to you, with the ribs of the lettuce all pointing to the center. You want to leave around 6-8″ space in the corner to start wrapping with.

Next lay down the turkey, genoa salami, optional cheese, and aioli over the top. Then layer on the tomato, cucumber, and avocado slices.

Bring the lettuce together in the middle over the filling. Then taking the corner closest to you, pull it up and over the lettuce wrap, tucking it under the wrap on the other side. As you begin to roll, be sure to keep it as tight as possible, and thoroughly tuck in both ends as you make the first full roll. Keeping the ends well tucked in, continue to roll until you reach the far corner of the parchment paper.

Then cut the wrap in half using a sharp/serrated knife and place into a container with the parchment paper ends tucked under. You can also leave part of the wrap uncut to make sure it holds together if you don’t have a container that tightly fits the wrap.

Serve immediately, or refrigerate and serve within 6 hours for the best results.

Notes

To avoid consuming raw eggs, you can always sub in 1 cup of your favorite good quality mayonnaise and then blend in the Italian seasoning, pepperoncini, black pepper, and Dijon mustard. This recipe makes about 1 1/4 cups of aioli, so if you’re not planning on making a lot of wraps, you can always cut the recipe in half. The reason it makes so much is because 1 egg makes at least 1 cup of mayonnaise. So if you’re subbing in pre-made mayonnaise, you can make as much or little as you’d like.

With the turkey, ham, genoa salami, and pepperoncini peppers you really want to read your labels carefully to make sure they’re good quality. With any kind of lunch meat, be sure and get it from a good quality brand, or make your own roast/grilled chicken in place of the lunch meat if a good quality one isn’t available. Salami can have all sorts of additives, so my favorite brand is Applegate. Pepperoncini often has food dyes and additives, so I use the Jeff’s Naturals brand.

Prep Time: 10