Ingredients
For the Italian Vinaigrette:
- 1 tablespoon extra-virgin olive oil
- ½ tablespoon red wine vinegar
- ¼ teaspoon Italian seasoning
For the Wraps:
- 1 cheese wrap (or large collard green leaves, rinsed, stems shaved if needed, for dairy-free option)
- 4 slices salami
- 2 slices prosciutto
- 4 slices red onion
- 1 tablespoon chopped pepperoncini
- ½ cup arugula
Instructions
- Prepare the Italian Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, and Italian seasoning until well combined to create a tangy dressing.
- Assemble the Wrap: Lay your cheese wrap or collard green leaf flat on a clean surface. Layer the salami slices evenly first, then add the prosciutto over the salami.
- Add the Vegetables: Place the red onion slices, chopped pepperoncini, and fresh arugula on top of the meats for added flavor and texture.
- Dress the Wrap: Spoon the prepared Italian vinaigrette evenly over the assembled ingredients to add moisture and zest.
- Roll and Cut: Tightly roll up the wrap to enclose the fillings securely. Using a sharp knife, cut the wrap in half for easier handling and serving.
- Chill and Serve: Refrigerate the wraps until ready to serve to allow flavors to meld and keep them fresh. Enjoy your easy keto lunch wrap!
Notes
- For a dairy-free alternative, substitute the cheese wrap with a large collard green leaf, thoroughly rinsed and with stems shaved as needed.
- Feel free to adjust the amount of Italian vinaigrette based on your taste preferences for zestiness and moisture.
- These wraps can be prepared ahead of time and stored in the refrigerator for a convenient meal prep option.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Italian
- Diet: Low Carb
