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By Shane Young | April 16, 2014 |
Makes about two sandwich wraps (1 lunch serving)
4 romaine lettuce leaves (2 large and 2 slightly smaller)
4 slices of prosciutto
4 to 6 slices of sopressata
4 to 6 slices of Genoa salami
4 to 6 slices of capocollo
2 heaping tsp basil pesto
6 to 8 slices (about 1” [2.5 cm] wide) of roasted red peppers
To assemble each wrap, lay down a large lettuce leaf and layer 2 slices of prosciutto, then 2 to 3 slices of sopressata, salami and capocollo. Add 1 heaping teaspoon of pesto across the top and finally add the strips of red peppers. Cover with the second lettuce leaf. To pack for the office, wrap the entire sandwich in a paper towel then in a sheet of tinfoil.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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