Italian Sub Lettuce Wraps (Print Version)
# Ingredients:
→ Pepperoncini Aioli
01 -
1 farm fresh egg, at room temperature
02 -
1 teaspoon Italian seasoning
03 -
1/4 cup chopped pepperoncini
04 -
1/2 teaspoon sea salt
05 -
1 teaspoon white wine vinegar or apple cider vinegar
06 -
1/2 teaspoon freshly ground black pepper
07 -
1 tablespoon Dijon mustard
08 -
1 cup avocado oil
→ Lettuce Wraps
09 -
4-6 large leaves of green or red leaf lettuce, washed and dried
10 -
3-4 slices of turkey or ham
11 -
4 thin slices genoa salami
12 -
2 thin slices of provolone or havarti cheese
13 -
2-3 tablespoons pepperoncini aioli per wrap
14 -
1 small tomato, cut into 4-5 thin slices
15 -
4-6 thin slices cucumber
16 -
1/4-1/2 ripe avocado, thinly sliced
# Instructions:
01 -
Blend all aioli ingredients except avocado oil until pepperoncini are mostly smooth. With the blender running at medium speed, slowly stream in the avocado oil until the mixture thickens significantly. Transfer to a storage container and refrigerate for up to 3 days.
02 -
Cut a piece of parchment paper approximately 60-75 cm in length. Place lettuce on the parchment in the right corner closest to you, with the ribs pointing toward the center. Leave 15-20 cm of space in the corner for wrapping.
03 -
Layer the meat, salami, and optional cheese over the lettuce. Spread aioli generously over the top, then add tomato slices, cucumber, and avocado.
04 -
Bring the lettuce together in the middle over the filling. Pull the corner closest to you up and over the wrap, tucking it under on the opposite side. Roll tightly, tucking in both ends as you complete the first full roll. Continue rolling until you reach the far corner of the parchment.
05 -
Using a sharp serrated knife, cut the wrap in half. Place in a container with parchment ends tucked underneath. Serve immediately or refrigerate for up to 6 hours for optimal freshness.
# Notes:
01 -
For an egg-free aioli alternative, consider using a vegan mayonnaise as the base
02 -
Leftover rotisserie chicken works well as a protein substitute
03 -
For optimal flavor, drain and pat dry the pepperoncini before chopping