When I was pregnant with each of my girls, all I wanted was a turkey sandwich even though I don’t eat them very often (you’re not supposed to eat deli meat when preggers for fear of listeria infections). Apparently, you always want what you can’t have!
So, I started roasting my own turkeys, freezing the meat and saving it for when the cravings hit. Then, I’d wrap it in a lettuce wrap because (as I’ve mentioned before) I was very careful of bad weight gain (as opposed to good, baby weight gain) while I was pregnant both times. I limited my sugars and carbs to what I really only needed and the found alternatives, like lettuce wraps.
Even though my pregnancy days are behind me, I still have the the turkey club lettuce wrap cravings. So this is how I make my turkey club lettuce wrap.
Whole30/Paleo Turkey Club Lettuce Wrap
- 1 head iceberg or butter lettuce, cored and outer leaves removed
- 1 tablespoon whole30 mayonaise (optional)
- 3 ounces (6 slices) fresh roasted turkey or turkey breast
- 2 strips whole30 bacon
- 2 slices tomato
- Layer 3-4 large leaves of lettuce in the middle of a piece of parchment paper so that you create a lettuce base about 9 inches by 10 inches. If using, spread the mayo in the center of the lettuce wrap. Layer with turkey, bacon and tomato.
- Starting with the end closest to you, roll the lettuce wraps jelly-roll style using the parchment as your base as tight as possible. Halfway through rolling, tuck the ends of the wraps towards the middle. Continue to roll the lettuce wrap, keeping it as tight as possible and using the parchment paper to guide you. When it is completely wrapped, roll the remainder of the parchment around the lettuce tightly. Using a serrated knife, cut the lettuce wrap almost completely, leaving a small piece of the parchment intact to help hold it together. Enjoy!
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