Deli meat has been wiped off many people’s grocery list due to the hype of potential increase in cancer risk. You can certainly make this with any other protein if that’s your choice. My choice was to use whole meats cut at the deli counter. Pound for pound, I find that I spend only 1 or 2 cents more compared to the (likely) highly processed stuff in the package section. I stay away from the honey-baked and sugar based flavored meats, and enjoy deli meat with a passion. I also find that thin cut meats are easier to chomp. Each deli slicer has a different numbering system, so you’re best be is to describe how you like it and, when it’s just right, ask them what number they used so you can request it next time. Also remember each meat is a little different. For example, I find ham can be cut thinner cut than turkey and still hold together.
As you might imagine, is one of my go-to lunches. It’s great when I’m in a hurry and don’t have time to cook, which is several times a week, or any time I just don’t feel like making a big production in order to eat something delicious. My SO has really enjoyed these as an alternative to the deli meat sandwiches he was accustomed to eating and even my son, who is definitely not low carb, enjoys these (although the kiddo frequently opts for using standard flower tortillas, yuck).
Variations and Subs: There are a lot of variations you can make to this to make it your own and create a variety of flavors. Not only do you choose your favorite deli meat (or other protein, e.g. tuna) and cheese, but consider giving it a kick by adding spicy mustard (have I mentioned SO loves spicy mustard?) or give it two kicks with a splash of sriracha! I’m fond of the mild flavor that ranch dressing gives my deli wrap, but real mayo is a classic choice and let’s not forget all of the delicious flavored mayo options available to us low carb’ers these days. For the greens, personally I recommend green leaf lettuce because it fits nicely on the tortilla and I like it’s flavor. Ice burg works just as well and so does spinach, romaine, kale, or any other leafy green. I’ve also used green salad left over from the previous night’s dinner. I’m also a big fan of the Mission brand “carb balance” line of low carb tortillas; whole wheat is my preference for these wraps. Most grocers in my area carry these or you can order them online through Amazon, Google Express, and many other online suppliers.
Deli Wrap
Ingredients
- 3 slices deli ham - or your choice of meat
- 1 slice colby-jack cheese - or your choice of cheese
- 1-2 large lettuce leaves - or other leafy green of choice
- 1-2 tbsp ranch dressing - or other condiments of choice
- 1 low carb tortilla
Instructions
- Place tortilla on a plate
- Spread ranch dressing evenly over the tortilla (does not need to go to the edges)
- Rinse lettuce and pat with a paper towel or shake to remove excess water and place off-center (to one side of the tortilla) about 1 inch from the bottom edge of the tortilla. The idea here is to leave a bit of the tortilla's edge exposed to make rolling easier.
- On top of the lettuce, add your deli meat and cheese. I like to make sure the lettuce, meat and cheese are fairly evenly spread across the tortilla. I also do not roll these in the traditional burrito style. Instead, I leave the ends open/unfolded.
- Start the roll by folding the exposed bottom edge of the tortilla over the cheese and continue to roll.
- Easy peasy, let's eat!