Grinder Salad Roll

Name: Grinder Salad Roll-Ups (Egg White Wraps)
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian-American
Ingredients: 2 cups iceberg lettuce, shredded; 1/4 cup red onion, thinly sliced; 1/4 cup mayonnaise; 1 tbsp red wine vinegar; 1 tsp dried oregano; salt, to taste; black pepper, to taste; 2 egg white wraps; 6 slices provolone cheese; 4 slices ham; 4 slices salami; 4 slices pepperoni; 1 small tomato, thinly sliced; 1/4 cup banana pepper rings

These grinder salad roll-ups wrap shredded iceberg lettuce, Italian deli meats, and provolone cheese in egg white wraps with a tangy mayo-vinegar dressing. They deliver deli-sandwich flavor in a high-protein, low-carb format perfect for meal prep.

🌍Italian-American 🏷️Grinder salad 🏷️Roll-ups 🏷️Wraps 🏷️Low-carb Keto

🏷️

🏷️High-protein

-0:00

jackiehartlaubonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

2 cups iceberg lettuce, shredded
1/4 cup red onion, thinly sliced
1/4 cup mayonnaise
1 tbsp red wine vinegar
1 tsp dried oregano
salt, to taste
black pepper, to taste
2 egg white wraps
6 slices provolone cheese
4 slices ham
4 slices salami
4 slices pepperoni
1 small tomato, thinly sliced
1/4 cup banana pepper rings

14 Ingredients

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Instructions

1
In a medium bowl, combine the shredded lettuce and thinly sliced red onion.
2
Add mayonnaise, red wine vinegar, dried oregano, salt, and pepper to the bowl.
3
Toss everything together until the lettuce and onion are evenly coated in the dressing. Set aside.
4
Lay two egg white wraps flat on a cutting board.
5
Layer each wrap with provolone cheese, ham, salami, pepperoni, and thinly sliced tomatoes.
6
Top the meats and cheese with a generous amount of the prepared grinder salad.
7
Add banana pepper rings on top of the salad.
8
Tightly roll up each wrap.
9
Slice the roll-ups in half or into pinwheels and serve.

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Tips & Notes

Pro tips

Pat the shredded iceberg lettuce dry with paper towels before assembling to prevent excess moisture and soggy wraps.
Lay all filling ingredients in a single horizontal line down the center of the wrap—overstuffing makes rolling difficult and causes breakage.
Mix the mayo, red wine vinegar, and oregano at least 15 minutes before rolling so flavors meld; taste and adjust seasoning.
Roll tightly from one end, tucking the sides in as you go, then slice diagonally in half if serving as a plated dish or keep whole for handheld eating.

Substitutions

Iceberg lettuce → romaine or butter lettuce (same prep, slightly different texture)
Ham → turkey, capicola, or salami (adjusts flavor and salt level accordingly)
Mayonnaise → Greek yogurt or sour cream (reduces calories, adds tanginess)
Provolone → fresh mozzarella or Swiss cheese (changes sharpness and melt properties)

Storage & make-ahead

Store assembled rolls wrapped in parchment in the refrigerator for up to 4 hours; keep dressing separate for longer storage to prevent sogginess.

Common Questions

Can I make these ahead?

Yes. Assemble them up to 4 hours ahead, wrap tightly in parchment, and refrigerate. Keep the dressing separate if storing longer than 2 hours to prevent sogginess.

What if I don't have egg white wraps?

Use low-carb tortillas, large lettuce leaves (butter lettuce or iceberg), or thin slices of deli turkey rolled flat as a base.

How do I prevent the wraps from falling apart?

Don't overfill—use roughly 2–3 tablespoons of filling per wrap. Pat lettuce dry and lay ingredients in a single line down the center before rolling tightly.