Italian Coldcut Wrap
August 13, 2018 by Nicole Collins
We made it to Day 2!
How are you guys feeling today? Are you totally excited to go on this journey with me?
I hope I didn't overwhelm you too much yesterday, In fact, I hope I inspired you to make some healthy changes in your life even if you don't want to do a round of 21 Day with me.
But, I hope you decide you want to play too. Strength in numbers, right? We can totally be cheerleaders for each other!
If I'm going to be honest, I could use a little extra support this round. I told you yesterday that I've been the busiest little bee the past few weeks, and it's been exhausting! It takes real commitment to change your eating habits, and it's been tough to stay on the straight and narrow when I'm already feeling a little over-committed. But, I definitely want to hop back on the wagon, and it'd be super fun to have some friends along for the ride!
I also told you guys yesterday that cutting back on the carbs was the biggest challenge for me when I first started on the plan a few years ago. I've told you before about some of my bad habits. But, what was really tough was letting go of sandwiches.
Because, I LOVE sandwiches.
Sandwiches are one of my favorite things ever. I used to eat at least one sandwich per day. There were many, many days when I had a sandwich for breakfast, lunch, and dinner. They're just so versatile. And, let's not forget easy!
The problem with sandwiches on the 21 Day plan is that one slice of wheat bread equals 1 yellow. That means that one little sammie would use up 2 of my 4 carbs for the day when I was first starting out, and that just wasn't going to work for me. As I've progressed through the plan, now I only get 2 yellows per day. So, that's REALLY not going to work for me!
But now, I've got some solid tricks for working around carbs. And one of them allows me to still get my sandwich fix with a little creativity.
So today, we're making Italian Coldcut Wraps!
First of all, can we talk about how amazing Italian cold cuts are? 3-4 different kinds of meat, cheese, lettuce, tomato, (hots for some, not for me), some kind of vinaigrette (though I prefer mayo) all stuffed inside a fluffy sub roll. Mmmm...
However, one little sub is not worth forfeiting all of my yellows for one day.
So, I found these low carb wraps (that I've used with you before) that have the same carb count as one slice of bread, but all of the space and potential for tons of good stuff to be stuffed inside. I prefer to use Aldi's version of a Flatout wrap (I like the taste better, but I'm not turning my nose up at the better price either), but Flatout brand is the original.
The glue for our wrap is going to be a delicious sun dried tomato mayo. We just run some sun dried tomatoes with their oil through a food processor with some mayo and some fresh cracked black pepper, and we've got a perfectly salty, perfectly tangy spread to help keep our wrap together.
Italian subs tend to be overstuffed with deli meats (and that equals lots of sodium), so we're going to reduce the meat count in our wrap. A couple slices of deli turkey, a couple slices of salami, and a slice of provolone cheese is all we need to be perfectly full. Plus, we're going to finish it off with some microgreens to add a nice freshness to our wrap! If you're not totally obsessed with microgreens like I am, feel free to use some fresh spinach as your green in these wraps.
Every now and then, I surprise myself with how delicious a recipe turns out. This was one of those recipes that got an audible “mmmmmmmmmm” when I bit in. It's all of the great flavors of an Italian sub re-imagined in a healthy format.
Speaking of healthy, here's the rest of your meal plan for today:
Breakfast: Somewhere on a Beach Smoothie – 1 green, 2 purple
Snack: 2 hard boiled eggs with a pinch of black pepper – 1 red
Lunch: Italian Coldcut Wrap – 1 yellow, 1 red, < ½ blue, 2 tsp, 1/4 green
Snack: 1/3 cup Quick Guacamole + 7-9 tortilla chips (check serving size on bag) – 1 blue, 1 yellow
Dinner: Pineapple Fried Rice w/ Shrimp - 1 yellow, 1 red, 1 purple, 1 tsp
Alright guys, that's a wrap for today...literally. Bada bum, ching!
We've got so much more yummy stuff coming up this week, so stay tuned.
Italian Coldcut Wrap
Serves: 4 Print
12 slices deli black forest turkey
8 slices deli salami
4 slices provolone cheese
½ cup mayonnaise
2 sundried tomatoes + 1 tsp oil from the jar
1/8 tsp fresh cracked black pepper
4 low carb wraps (I use Aldi's version of the Flatout Wrap)
1 cup microgreens, or fresh spinach
Make the sun dried tomato mayo: In a small food processor or blender, add mayonnaise, sun dried tomatoes with their oil, and black pepper. Process until smooth and fully combined.
To assemble, spread sun dried tomato mayo all over 1 side of the wrap. Layer 3 slices of turkey, 2 slices of salami, 1 slice of provolone, and ¼ cup microgreens on the bottom of each wrap (side closest to you). Bring the left and right sides over the filling, bring the bottom end over the filling, and tuck and wrap to complete the roll (like wrapping a burrito). Slice in half, and serve immediately.
*The sun dried tomato mayo can be stored in the fridge for about a week, so it can be used for make ahead meals.
*If you don't love microgreens like me, fresh spinach is a great substitute for the greens.
*You can use whatever kind of wrap shell you like, including a whole wheat tortilla, but I like to use a low carb wrap to get more bang for my caloric buck.
*Per serving, this recipe is 1 yellow, 1 red, < 1/2 blue, 2 tsp, ¼ green