These keto lunch wraps are filled with salami, Italian dressing, arugula, red onion, and pepperoncini for an easy and filling low carb lunch!
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We love prepping lunch wraps ahead of time because they are really our go-to most days. They’re quick, they’re healthy, they don’t require a ton of ingredients, they keep well, and you can use up whatever ingredients you have in your fridge. The only real drawback is that they can get boring fast – which is why we’re dedicated to bringing you new versions to keep you inspired!
Keto Lunch Wrap Ingredients
Here’s what you’ll need to make these Italian keto lunch wraps:
- Italian Cured Meats. We opted for salami and prosciutto here, but you can also use capicola, pepperoni, or any other type of cured meat you’d like! We recommend looking for a brand that is nitrate and nitrite-free and contains minimal additives.
- Pepperoncini. These little peppers help add a little bit of zing, and very mild heat to the wraps. However, you’ll find that these are often colored with dye, so when you’re shopping look for a dye-free brand like this one.
- Sliced red onion and Arugula. These two ingredients add a little bit of veggie power to the wraps. The red onion provides a little bit of bite that is so classic to the Italian sandwich, while the arugula adds just a bit of bitterness.
- Italian Dressing. The simple Italian dressing is what really takes this wrap to the next level. Just combine olive oil, red wine vinegar, and Italian seasoning and you’ve got a deliciously tangy dressing.
- Cheese Wraps. We LOVE these cheese wraps as a low-carb, grain-free wrap option. They’re easy to use, and they actually hold up to fillings and don’t break. The wraps are made from 100% cheese that is baked, so they are thinner than just a slice of cheese would be. We used the Jarlesburg Swiss version for these wraps but they are also available in cheddar and parmesan. If you’re dairy-free, we recommend using a collard wrap for these instead!
More Favorite Lunch Wrap Recipes
Easy Keto Lunch Wraps with Salami and Italian Dressing
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 – may substitute large collard green leaves, rinsed, stems shaved if needed
- 4 slices salami
- 2 slices prosciutto
- 4 slices red onion
- 1 tablespoon chopped pepperonicini
- 1/2 cup arugula
Instructions
- In a small bowl, whisk together the ingredients for the vinaigrette.
- Lay the wraps on a flat surface, then layer on the salami, prosciutto, red onion, pepperoncini, and arugula, then spoon the desired amount of vinaigrette onto each wrap.
- Tightly roll the wrap, then cut in half.
- Chill until ready to serve, then enjoy!
Recipe Notes
- For a dairy free wrap, we recommend using a large collard green leaf in place of the cheese wrap.
what could i use to make these vegetarian?
Hi Jennell! Some sliced cucumber, roasted red bell pepper, and hummus would make for a really tasty sub for the salami and prosciutto. Enjoy!