This lettuce wrap recipe is a fresh, crunchy alternative to a traditional wheat wrap — perfect for a quick lunch. It uses just a handful of simple ingredients and comes together in minutes.
Lettuce wraps are light, refreshing, and versatile. You can customize fillings to suit your taste — from deli meats and roasted chicken to egg or tuna salad, or a vegetarian option with tofu and plenty of crisp vegetables.
For spreads I often reach for yellow mustard and a spoonful of homemade mayonnaise for a classic deli-style flavor, but feel free to swap in cream cheese, guacamole, hot sauce, or any spread you prefer.
Best Lettuce to Make Lettuce Wrap
Most green lettuces work well for wraps. I recommend iceberg and Boston (butter) lettuce because their leaves are sturdy, crisp, and easy to eat raw. Romaine also works. Avoid using thick stems from collards or kale unless you remove them first, as those leaves can be tough when raw.
How To Prep The Lettuce
Always wash lettuce thoroughly — dirt and small insects can hide between leaves. Submerge the leaves, rinse well, then dry completely. Pat dry with paper towels or use a salad spinner. When shopping, choose heads with vibrant color and no wilted leaves.
How to Roll a Lettuce Wrap
Rolling your first lettuce wrap can feel awkward, but it gets easier with practice. Use a sheet of parchment paper on your work surface to keep things tidy and to help you roll. Layer several overlapping leaves in the center of the parchment, add your spreads and fillings, tuck the ends toward the center, fold the sides in, and roll tightly like a burrito. Finish by wrapping the remaining parchment around the roll to hold it together.
What to Put on a Lettuce Wrap
Fillings are highly flexible. Popular options include:
- Egg salad
- Tuna salad
- Fresh vegetables like bell pepper, thin onion slices, cucumber, and tomato
- Sliced avocado
- Sun-dried tomatoes
- Tofu
- Deli meats such as turkey, ham, prosciutto, salami, or mortadella
- Roasted chicken breast
- Bacon
- Smoked salmon
Storage Tips
- These wraps are best eaten fresh. Lettuce will wilt over time, especially when dressed with mayo or mustard.
- If you need to prepare ahead, keep the lettuce and fillings separate until just before serving, similar to how you would store salad components without dressing.
- Do not freeze lettuce wraps; freezing will ruin the texture of the leaves.
Lettuce Wrap Recipe – Quick, Fresh & Crunchy!
Ingredients
- 8 iceberg lettuce
- 1 tablespoon homemade mayo
- 1 teaspoon yellow mustard
- 3 Prosciutto slices
- 2 slices of deli meat – organic ham
- 3 slices of deli meat – organic chicken breast
- 5 slices cucumber
- 8 cherry tomatoes cut in half
- 1 piece of parchment paper about 15″ x 15″
Instructions
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Place a sheet of parchment on a cutting board. Stack 5–8 lettuce leaves in the center with edges overlapping so there are no gaps. Spread the mustard and mayonnaise over the leaves.
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Layer prosciutto and the deli meat slices (ham and chicken breast), then add cucumber slices and halved cherry tomatoes.
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Use the parchment as a base and roll the leaves tightly, keeping the filling snug inside.
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Halfway through, fold the edges toward the center, then continue rolling like a burrito. When fully wrapped, wrap the remaining parchment around the roll to hold it together.
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Slice the wrapped roll with a sharp knife and enjoy.
Notes
- Place parchment under the lettuce when rolling to reduce mess and help form a tight roll.
- Wash and fully dry lettuce before assembling to avoid soggy wraps.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did You Make This?
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