In my never-ending quest to find easily meal prepped lunches for work, I created these cabbage wraps for a no-cook, quick, easy, and delicious way to throw some veggies and protein together for a healthy lunch. These wraps are low carb, paleo, whole30 approved, keto friendly, and PACKED (literally…) with nutrients.
I’ve seen bloggers I follow make collard green wraps, which involves slightly cooking the collard leaves to make them more malleable and palatable for the wrap. But y’all know I’m lazy and don’t have time for that extra step! Also, I don’t particularly love the taste of collard.
While in Publix one day, I noticed a head of cabbage that had these large green leaves and thought “those look like good wrap leaves!” I knew the cabbage probably wouldn’t require cooking like the collard leaves and figured I’d give it a try — and it turned out perfect!!
Since then, I make these on the reg when I don’t have the time or energy to cook. They’re basically my go-to work lunch! I change it up every time, using whatever veggies, protein, and sauce I have in the fridge.
Lets talk about the basic architecture of a perfect wrap.
First, you need large cabbage leaves without any holes. Use the outer leaves of the cabbage (do I really need to tell you to rinse them off first?). You will likely only get 10 or fewer large enough leaves per cabbage head. Use the rest of the cabbage for a different purpose (here some ideas — paleo coleslaw, roasted or grilled cabbage steaks, etc.)
Second, you need a protein. There’s really no rules here. Whatever you want… sliced deli meat, chopped chicken breast, pulled chicken or pork, eggs, smoked salmon….
Third, you need chopped veggies. Again, no rules! I love to use cucumbers, red bell pepper, shredded carrots, purple onion, avocado and tomatoes. Make sure they’re sliced thinly so it wraps better.
Here’s a few more tips to make your wrapping experience go a little smoother:
- Use thicker sauces (ie, mayo, guacamole, aioli, etc.). Thinner or liquidy sauces will be very drippy and could make a huge mess.
- Don’t over-stuff. An over-stuffed wrap will be difficult to keep together, especially if you have smaller leaves.
- Assemble just prior to eating. If meal prepping, pre-chop all of your veggies and prepare all of the ingredients, but wait to assemble until just before you eat. This will prevent the wrap from becoming soggy or going bad.
Happy wrapping, friends!
- 2 large green caggabe leaves
- 4 slices turkey
- 1/4 cucumber, thinly sliced
- 1/4 red bell pepper, thinly sliced
- 1/4 cup purple onion, thinly sliced
- 1/4 cup shredded carrot
- 1/2 avocado, thinly sliced
- 1 tbsp homemade mayo
- salt & pepper to taste
- Remove the large outer leaves of a green head of cabbage. Trim the stem if needed, rinse, and pat dry.
- Lay the cabbage leaves flat with face side down. Take a small knife and run it horizontally along the thick end of the stem, removing any bulk. This will make it easier to wrap and eat.
- Place one cabbage leaf face side up. Place a second leaf next to it overlapping about 1/4 to 1/2 of the leaves (like you would with 2 tortillas for a buritto). Ensure there are no holes exposed.
- Place all ingredients in the center of the leaves.
- Fold in the outer ends of the leaves, then fold in the bottom side and roll like you would a burrito. Make sure none of the ingredients are sticking out and your wrap is tightly rolled. Use a tooth pick if needed to hold together.
- Slice in half and enjoy!
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