Italian Sub Lettuce Wraps

This Italian sub lettuce wrap transforms traditional deli favorites into a crisp, refreshing, low-carb alternative that's perfect for lunch or a light dinner. The homemade pepperoncini aioli adds a tangy kick that elevates these wraps beyond ordinary sandwich fillings.

I first created these lettuce wraps when trying to cut back on bread but still craving my favorite Italian sub flavors. My family was skeptical at first, but now they request these regularly for picnics and beach days when we want something light yet satisfying.

Ingredients

• Farm fresh egg: Creates the base for a silky homemade aioli with incomparable flavor to store-bought mayo
• Italian seasoning: Infuses classic Mediterranean flavors throughout the aioli
• Chopped pepperoncini: Adds tangy heat and distinctive Italian sub character
• Avocado oil: Creates a stable emulsion with mild flavor that lets other ingredients shine
• Leaf lettuce: Large, pliable leaves that provide structure without overpowering other ingredients
• Deli meats: Turkey, ham, and genoa salami provide protein and authentic Italian sub flavor
• Provolone cheese: Adds creamy texture and mild flavor that complements the meats perfectly
• Fresh vegetables: Tomato, cucumber and avocado add freshness, texture and nutrients

Step-by-Step Instructions

Prepare the aioli:

Place egg, Italian seasoning, pepperoncini, salt, vinegar, pepper and Dijon mustard in a blender. Start blending on low speed, gradually increasing to medium until pepperoncini are mostly smooth. The acid from pepperoncini and vinegar helps preserve the aioli while adding flavor.

Stream in the oil:

With blender still running at medium speed, slowly drizzle in avocado oil in a thin, steady stream. This gradual addition is crucial for proper emulsification. Continue until the aioli thickens substantially and begins sticking to the blender sides. The slow addition creates a stable emulsion that will not separate.

Prepare your workspace:

Cut a piece of parchment paper approximately 2 to 2.5 feet long and lay it flat on your counter. This will serve as both your assembly surface and wrapping material, making cleanup easier and helping to hold your wrap together.

Arrange the lettuce:

Position lettuce leaves on the parchment paper in the bottom right corner closest to you, leaving 6-8 inches of space in the corner for starting the wrap. Arrange leaves with ribs pointing toward the center to create a sturdy base without tearing when rolled.

Layer the fillings:

Start with deli meats as your first layer against the lettuce to create a moisture barrier. Add salami and optional cheese next, then spread a generous amount of pepperoncini aioli over everything. The aioli should be applied liberally as it acts as both flavor and binding agent.

Add fresh ingredients:

Layer tomato slices, cucumber and avocado on top. These ingredients add freshness and texture but should be placed last to prevent soggy wraps. Thinly slice all vegetables for easier rolling and more consistent bites.

Roll the wrap:

Bring the lettuce together in the middle over the filling. Take the parchment corner closest to you and pull it up and over the wrapped lettuce, tucking it under on the opposite side. Apply gentle pressure to keep everything compact.

Secure the ends:

While maintaining tension on your first roll, carefully tuck in both sides of the parchment paper. This crucial step prevents filling from escaping during the rest of the rolling process. Continue rolling tightly until you reach the far corner of the parchment.

Cut and serve:

Using a sharp or serrated knife, cut the wrap in half while still in the parchment for stability. The parchment helps hold everything together and makes these wraps portable. Tuck parchment ends underneath when placing in a container.

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The pepperoncini in this recipe is my secret weapon. I discovered its potential years ago when trying to recreate my favorite deli's special sauce. The mild heat and vinegary tang transforms plain mayonnaise into something truly special that complements the savory deli meats perfectly.

Make-Ahead Tips

The pepperoncini aioli can be prepared up to three days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together and actually improves the taste. For food safety, ensure your eggs are very fresh when making homemade aioli.

Prepare all vegetables and store them separately in the refrigerator to assemble wraps quickly throughout the week. Pat tomatoes dry with paper towels before storing to remove excess moisture that could make your wraps soggy.

For a grab-and-go lunch option, assemble wraps the night before but place a paper towel between the lettuce and wet ingredients like tomatoes. Wrap tightly in parchment then plastic wrap for maximum freshness, and store upright in the refrigerator.

Ingredient Substitutions

For a safer aioli alternative, especially for pregnant women or those with compromised immune systems, substitute the raw egg with 1/4 cup of store-bought mayonnaise mixed with 1 tablespoon of water. The flavor will be slightly different but still delicious.

Any sturdy lettuce works for these wraps. Butter lettuce offers a softer texture and sweeter flavor, while iceberg provides more crunch. Romaine hearts create a sturdier wrap that holds up longer if not eating immediately.

For a vegetarian version, replace deli meats with grilled portobello mushrooms, additional cheese varieties, and roasted red peppers. The pepperoncini aioli pairs beautifully with these savory alternatives.

Serving Suggestions

Serve these wraps with sides that complement their Italian flavors. A simple cucumber salad dressed with red wine vinegar and herbs works beautifully, as does a small cup of Italian wedding soup for a heartier meal.

For entertaining, slice wraps into pinwheels secured with toothpicks for an elegant appetizer. Arrange on a platter with additional pepperoncini and olives for a Mediterranean-inspired spread that guests can enjoy with one hand.

These wraps pair wonderfully with crisp white wines like Pinot Grigio or Sauvignon Blanc. For non-alcoholic options, sparkling water with a splash of lemon or Italian sodas provide refreshing counterpoints to the savory wraps.

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Frequently Asked Questions

→ Can I make the pepperoncini aioli ahead of time?

Yes, the pepperoncini aioli can be made ahead of time and stored in the refrigerator for up to 3 days. This makes meal prep easier and allows the flavors to develop further.

→ What can I use instead of a fresh egg in the aioli?

If you prefer not to use fresh eggs, you can substitute with 2-3 tablespoons of store-bought mayonnaise as the base, then add the pepperoncini, Italian seasoning, and other ingredients. You'll need less oil when using this alternative.

→ How do I prevent my lettuce wraps from falling apart?

The key is proper wrapping technique. Use parchment paper as a guide, keep the filling in the center, tuck in the sides firmly as you roll, and make sure the first full roll is tight. You can also leave part of the wrap uncut to help it stay together.

→ What are good lettuce varieties for these wraps?

Green or red leaf lettuce works best because the leaves are pliable yet sturdy enough to hold fillings. Butter lettuce or romaine hearts can also work well. Avoid iceberg lettuce as it tends to crack when rolled.

→ Can these wraps be made dairy-free?

Absolutely! Simply omit the provolone or havarti cheese to make these wraps dairy-free. The pepperoncini aioli and other ingredients are naturally dairy-free, making this an easy modification.

→ How long can I store these wraps?

For best results, consume within 6 hours of preparation. While they can technically last longer in the refrigerator, the lettuce may begin to wilt and the wraps may become soggy after this time.