Turkey & Prosciutto Wraps With Pesto Aioli


One of my favorite herbs is basil, and lately I’ve been adding it to anything I can think of! This pesto aioli is one of my favorite ways to use basil, and adding it to this wrap turned out even more delicious than I thought!

I actually never really liked sandwiches growing up, but I would have for sure gone for these wraps had they existed at the time. Even if you are a regular sandwich lover, this flavor combo is so delicious, you won’t even miss the bread! These make the perfect lunch or snack, and are great to take on the go. I hope you love them as much as I do!


Turkey & Prosciutto Wraps With Pesto Aioli

Category: Appetizers, Main Dish

Turkey & Prosciutto Wraps With Pesto Aioli


    For The Wraps:
  • 8 large butter lettuce leaves
  • 4 slices roasted turkey
  • 4 slices prosciutto
  • 4 thin slices red onion
  • 4 slices tomato, cut in half
  • 4 toothpicks


  1. Place all of the ingredients, except for the basil in a tall container (I use a 2 cup Pyrex measuring cup). Place an immersion blender at the bottom and turn on. Once the mixture starts to blend together and become thick, move the immersion blender towards the top, until it is well blended, about 30 seconds. Add the basil to the container and blend once again until mixed well. **If you’re using a regular blender or vitamix to make the aioli, click HERE for a link for instructions, the just add the sea salt, garlic and basil.
  2. Overlap 2 butter lettuce leaves. Top the lettuce with one slice of turkey, one slice of prosciutto, one slice of red onion and two halves of the tomato. Top with the pesto aioli. Wrap the outer edges of the lettuce leaves together until they overlap on top. Pierce with a toothpick to hold the wrap together. Enjoy!


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3 Responses

  1. Monica de Pinto Ribeiro Hancke
    | Reply

    What is the serving size for these, for lunch?
    thank you!

    • livinglovingpaleo
      | Reply

      Hi Monica! That’s totally up to you! I’d personally have 2-3 wraps 🙂

      • Monica de Pinto Ribeiro Hancke

        Thank you! 🙂

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