keto · sandwich

California Club Wraps

I sure miss sandwiches. Grilled cheese, meatball subs…give me all the sandwiches.

Sure, I make that keto mug bread every so often, but it’s not the same. I love crusty bread sandwiches and subs. God, I miss carbs.

The main way I turn sandwiches into keto-fied version is making lettuce wraps. I’m not pick when it comes to the lettuce to wrap it in, but here’s my breakdown of which lettuces to use:

  • Iceberg: Perfect for people who want a lot of crunch. Iceberg has zero nutritional value, but its crispiness is what makes it good for lettuce wraps.
  • Butter: A fluffy, flavorful lettuce. Use this for “tacos” more than wraps or sandwiches
  • Red leaf or romaine: Easy to roll up and the large leaves mean more stuffing for the inside.

For these lettuce wraps I went with iceberg. It’s a classic sandwich that deseved a classic lettuce. California clubs are mt go-to sandwich at any restaurant. There’s a chain in OKC, City Bites, that makes the best California clubs. I’ve been known to devour a 12″ sub a time or two.

The California club has three things that makes it what it is: turkey (or chicken), bacon, and avocado. You can have add-ons like tomatoes, of course, but you have to have those three things to make it a Cali club.

The mayonnaise for this wrap was asking to be amped up, so I made it more like a basil aioli. My grocery store didn’t have any fresh basil that looked good, so I bought a tube of that basil “paste” and it worked out swimmingly. Basil, lemon juice & mayonnaise later and I had myself a fresh and zippy spread for my wraps.

No ripe avocados at the grocer, either, so I bought pre-made mashed avocado cups. It definitely works in a pinch when those avocados refuse to ripen!

Enjoy!

California Club Wraps

  • Servings: 6-8
  • Difficulty: Easy
  • Print

California clubs in lettuce wrap form with a basil aioli.

Ingredients

  • 1 head iceberg lettuce
  • 12 slices turkey deli meat
  • 12 slices cheese (I used Havarti)
  • 12 strips bacon, cooked until crispy
  • 4 avocados or 1-2 cups guacamole
  • 2 roma tomatoes, sliced
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh basil or 3 TBS. basil paste
  • Juice of 1 lemon
  • salt & pepper

Directions

  1. Make the aioli: in a small bowl, whisk together the mayonnaise with basil, lemon juice, salt and pepper. Cover and refrigerate until ready to use.
  2. Make the wraps: peel off large sections of lettuce leaves. Spoon some of the basil mayonnaise on the leaves, then top with a slice or two of cheese, some turkey, bacon, avocado and tomato. Repeat with remaining ingredients to make multiple wraps. Skewer with a toothpick to hold together and slice in half to serve.

Step-By-Step Instructions

Make the aioli: in a small bowl, whisk together the mayonnaise with basil, lemon juice, salt and pepper. Cover and refrigerate until ready to use.

Make the wraps: peel off large sections of lettuce leaves. Spoon some of the basil mayonnaise on the leaves, then top with a slice or two of cheese, some turkey, bacon, avocado and tomato. Repeat with remaining ingredients to make multiple wraps. Skewer with a toothpick to hold together and slice in half to serve.

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