This keto Italian grinder wrap is loaded with turkey, salami, pepperoni, lettuce, and two types of cheese, all tossed in a tangy parmesan dressing. It’s rolled up in a low carb tortilla instead of a sub roll, so you get every bit of classic grinder flavor without the carb crash. Ready in about 10 minutes.
I’m a sucker for a good grinder sandwich, the kind piled high with deli meat, loads of cheese, and lots of fresh veggies tossed in that vinegary, garlicky dressing that soaks into every bite.
Sub shops aren’t exactly keto friendly though (understatement of the year), so this wrap has become my go-to whenever that craving hits. All the flavor, none of the bread.
You probably saw the viral grinder sandwich on TikTok (and hopefully also saw my grinder salad I made in response). This is that, but in a wrap. Loads of fresh veggies for crunch, lots of tangy flavor, a creamy dressing, and plenty of protein. This one is just dang good.
♥ What We Love About This Recipe:
- It’s a genuine 10-minute lunch. There’s no cooking involved here, just chopping, tossing, and rolling. Even the tortilla only needs a few seconds in the microwave.
- It tastes like a loaded sub from your favorite Italian deli. Loads of deli meat, plenty of cheese, and alllll the veggies get coated in that garlicky parmesan dressing, with everything chopped together so it’s all uniform in size and ready to devour.
- It actually satisfies a sub craving. This is the wrap I make when I want something that feels like takeout from the corner deli, minus the bread coma afterward.
Ingredient Notes:
The deli meat amounts and types are flexible. I like a smoked turkey and deli sliced salami and pepperoni, but feel free to mix things up. Just watch for hidden carbs in some of the deli meats.
Not a Havarti fan? Provolone or mozzarella would work just as well here.
If banana peppers aren’t your thing, chopped pepperoncini would be a great substitute. You could even use dill pickles here. You want something with a bit of tang more than heat.
I haven’t tried this with a lettuce other than iceberg, but romaine would probably work fine too. Just skip anything too delicate like spring mix, since you want the crunch here.
The dressing is, in my opinion, the star of the show. Easy to make, so don’t be intimidated. And feel free to whip this up for your next salad too.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Whisk together the ingredients for the dressing in a large mixing bowl and the drop in the shredded lettuce.
Layer all of the meats, cheese, and veggies on a cutting board and start chopping it up into small pieces.
Add everything to the lettuce and dressing and use tongs to toss everything together. We want every bite coated in dressing.
Warm a tortilla in the microwave for about 15 seconds to get it soft and pliable. Pile the salad mix in the center, fold in the sides, and start rolling it up tightly.
Helpful Tip!
Storage & Freezing:
In the fridge: This one’s best eaten the day you make it. The dressed salad mixture holds up for a bit, but it does start getting soggy fairly quickly.
Prepping ahead: Chop the meat and cheese and mix the dressing up to a day ahead, then toss with the lettuce and roll right before you’re ready to eat.
Freezing: Skip it. Between the mayo based dressing and the fresh lettuce, this one just isn’t a freezer friendly recipe.
More Low Carb Sandwiches
Italian Grinder Wrap
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Ingredients
- 3 tablespoons mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 1/2 tablespoons red wine vinegar
- ½ teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- dash red pepper flakes
- 1 cup shredded iceberg
- 4 slices deli sliced smoked turkey
- 2 slices deli pepperoni
- 2 slices salami
- 1 slice Havarti cheese
- 1 slice colby jack cheese
- 1 slice red onion
- 1/4 cup sliced banana peppers
- Salt and pepper to taste
- 1 large burrito sized low carb tortilla
Instructions
- Add the mayonnaise, Parmesan, red wine vinegar, garlic powder, Italian seasoning, and red pepper flakes to a medium sized mixing bowl and stir well to combine.
- Add the lettuce to the bowl with the dressing.
- Pile the turkey, pepperoni, salami, havarti, colby jack, onion, and banana peppers onto a cutting board and use a sharp knife to chop everything into small pieces until it’s uniform in size.
- Transfer the mixture to bowl with the lettuce and toss everything together to coat in the dressing. Taste and season with salt and pepper.
- Warm the tortilla in the microwave for about 15 seconds to make it soft and pliable.
- Place the warm tortilla on a flat work surface and pile the salad mixture into the center. Fold in the sides and tightly roll the tortilla to seal in the filling, like making a burrito.
- Cut in half and enjoy.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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