Italian Sub Lettuce Wrap (Edit recipe)

221 recipes
|
480 followers

This is a fast and tasty lunch for a hot summer day. Loaded with lots of flavors and a little punch of pepper. Living in Hawai’i I hate using the oven so this is great!

Share

Save

PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 1

Ingredients

3 pieces Lettuce, Romaine, use the biggest leaves, rinsed and dry
.5 Roma Tomato, very thinly sliced
6 pieces Red Onion, very thinly sliced
2 pieces Provolone Cheese
4 pieces Genoa Salami
4 pieces Soppressata
4 pieces Pepperoni
2 pieces Mortadella
1 Tbsp Peperoncini Peppers, small chop
1 tsp Extra Virgin Olive Oil
.5 tsp 18 Year Traditional Balsamic Vinegar - Seasons Olive Oil & Vinegar

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

It is best to kind of lightly break down the thickest part of the spine of each leaf of lettuce, this helps it wrap nice and easy.
Lay the lettuce leaves two down next to each other and one in the middle on the seam.
Then you are just going to layer each item in a line in the middle of the lettuce. Any order you like.
I drizzle the oil and vinegar on last.
You can add salt and pepper, or even a little Italian seasoning if you like.
Then starting at one side roll toward the line of meat/cheese and roll until entire leaf is used.
You can cut it or eat it whole.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1843
Fat:	137 g
Carbohydrates:	28 g
Protein:	120 g
Cholesterol:	396 g
Sodium:	6810 mg
Fiber:	4 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.