Fresh Cobb Salad Lettuce Wraps

I’ve been obsessed with these Cobb salad lettuce wraps lately – they’re basically all my favorite salad toppings wrapped up in crisp iceberg lettuce for the perfect low-carb lunch. The combination of creamy avocado, salty blue cheese, and crunchy turkey bacon gives you all those classic Cobb flavors in a fun, hand-held package. Trust me, once you try eating your salad this way, you won’t want to go back to a boring bowl!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 25-35 g

Ingredients

For the wraps:

• 12 large iceberg lettuce leaves
• 1/2 cup red wine vinaigrette

For the filling:

• 3/4 cup cherry tomatoes, diced
• 1 large ripe avocado, sliced into wedges
• 4 large hard-boiled eggs, sliced
• 10 oz oven-roasted turkey breast, cubed
• 1/4 cup crumbled blue cheese
• 4 slices cooked turkey bacon, crumbled

Step 1: Prepare and Assemble the Lettuce Wraps

• 12 large iceberg lettuce leaves

Select 12 large, intact iceberg lettuce leaves and gently separate them from the head.

Rinse and pat completely dry with paper towels—this prevents the wraps from becoming soggy.

Stack 2 leaves per serving (making 6 wraps total), slightly overlapping them to create a sturdy base for filling.

Arrange the stacked leaves in your serving containers or on a platter.

Step 2: Arrange the Protein and Vegetable Components

• lettuce wrap bases from Step 1
• 10 oz oven-roasted turkey breast, cubed
• 4 large hard-boiled eggs, sliced
• 3/4 cup cherry tomatoes, diced
• 1 large ripe avocado, sliced into wedges
• 4 slices cooked turkey bacon, crumbled
• 1/4 cup crumbled blue cheese

Working efficiently, distribute the cubed oven-roasted turkey breast evenly across the lettuce wraps.

Layer the sliced hard-boiled eggs on top, then add the diced cherry tomatoes.

Arrange the avocado wedges last—I do this just before serving to prevent browning.

Sprinkle the crumbled turkey bacon and blue cheese over each wrap for added flavor and texture.

Step 3: Dress and Serve

• 1/2 cup red wine vinaigrette

Divide the red wine vinaigrette into small individual containers or drizzle directly over the wraps just before eating.

I prefer serving the dressing on the side so guests can control how much they use and prevent the lettuce from wilting.

Serve immediately while the lettuce is crisp and fresh.

Fresh Cobb Salad Lettuce Wraps

Delicious Fresh Cobb Salad Lettuce Wraps recipe with step-by-step instructions.

Print Recipe Pin Recipe

Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings: 4 servings

Calories: 775

Ingredients Method

Ingredients

  

For the wraps:

• 12 large iceberg lettuce leaves
• 1/2 cup red wine vinaigrette

For the filling:

• 3/4 cup cherry tomatoes, diced
• 1 large ripe avocado, sliced into wedges
• 4 large hard-boiled eggs, sliced
• 10 oz oven-roasted turkey breast, cubed
• 1/4 cup crumbled blue cheese
• 4 slices cooked turkey bacon, crumbled

Method

 

1. Select 12 large, intact iceberg lettuce leaves and gently separate them from the head. Rinse and pat completely dry with paper towels—this prevents the wraps from becoming soggy. Stack 2 leaves per serving (making 6 wraps total), slightly overlapping them to create a sturdy base for filling. Arrange the stacked leaves in your serving containers or on a platter.
2. Working efficiently, distribute the cubed oven-roasted turkey breast evenly across the lettuce wraps. Layer the sliced hard-boiled eggs on top, then add the diced cherry tomatoes. Arrange the avocado wedges last—I do this just before serving to prevent browning. Sprinkle the crumbled turkey bacon and blue cheese over each wrap for added flavor and texture.
3. Divide the red wine vinaigrette into small individual containers or drizzle directly over the wraps just before eating. I prefer serving the dressing on the side so guests can control how much they use and prevent the lettuce from wilting. Serve immediately while the lettuce is crisp and fresh.