Keto Lettuce Wraps w/Spicy Roast Beef & Roasted Red Pepper Aioli

This morning I read that Jack Osborne is doing a ketogenic-paleo diet in order to help treat Multiple Sclerosis. He’s following in the footsteps Chad Vaccarino from A Great Big World who reversed his symptoms, and Dr. Wahl, who went from a wheelchair to bike riding in just a year through her own version of the ketogenic paleo diet. The book is called The Wahls Protocol and I’ve already ordered it. If you’ve been doing a ketogenic diet, then you already know the health benefits, but I feel so gosh darn happy when I hear stuff like this and I look forward to seeing if he keeps with it and how it helps him.

Today’s keto lettuce wraps take more preparation than many of the others, but you can still pack it ahead and microwave the meat again in the morning.

Keto Lettuce Wraps w/Spicy Roast Beef & Roasted Red Pepper Aioli

Servings: 2

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes

Nutritional Facts: 5g Net Carbs| 156 Calories | 13g Fat | 6g Carbs | 5g Protein | 1g Fiber

Ingredients:

For the Red Pepper Aioli:

• 1 garlic clove
• 1/4 cup roasted red pepper
• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

For the Spicy Roast Beef:

• 1/2 lb roast beef (You can get it from the deli or use leftovers)
• 2 tsp extra virgin olive oil
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper
• 1/4 tsp salt
• 3/4 tsp rosemary
• 3/4 tsp dried thyme
• 1 tsp, minced garlic
• 1 tbsp, chopped shallot
• 2 large pieces of sliced roasted red pepper

Steps:

For the Spicy Roast Beef:

1. In a blender (a good one, like the Ninja, or otherwise use a food processor), add: 2 tsp olive oil, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/8 tsp ground black pepper, 1/4 tsp salt, 3/4 tsp rosemary, 3/4 tsp thyme, 1 tsp minced garlic and 1 tbsp of chopped shallot (fresh ingredients when possible).
2. Combine the mixture with your roast beef in a bowl or plastic bag and cover the meat completely.
3. Slice up two large pieces of roasted pepper.
4. Add the roast beef and roasted red pepper into a pan over medium and cook until hot.

For the Red Pepper Aioli:

1. In a blender, combine one peeled garlic clove, 1/4 cup roasted red peppers (from the jar, or roast them yourself), two tablespoons of mayonnaise and two tablespoons of extra virgin olive oil. As always, you can add salt and pepper until it’s just how you like it.

Now you can make the sandwich wrap:

1. If eating right away, you’re welcome to use whatever you like as the “bun,” I used a lettuce leaf here, but you can use whatever you normally like to nom down your sandwiches. Add a dollop of aioli to the top, or mix it up. Otherwise, pack it for your lunch (storing your bun and aioli separately) and heat up at work! Enjoy!   

Keto Lettuce Wraps w/Spicy Roast Beef & Roasted Red Pepper Aioli

Print Recipe

Today’s keto lettuce wraps take more preparation than many of the others, but you can still pack it ahead and microwave the meat again in the morning.

• Author: Amanda C. Hughes
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 1 Serving 1x
• Category: Lunch

Ingredients

Scale 1x2x3x

For the Red Pepper Aioli:

• 1 garlic clove
• 1/4 cup roasted red pepper
• 2 tbsp mayonnaise
• 2 tbsp extra virgin olive oil
• salt and pepper to taste

For the Spicy Roast Beef:

• 1/2 lb roast beef (You can get it from the deli or use leftovers)
• 2 tsp extra virgin olive oil
• 1/8 tsp ground cloves
• 1/8 tsp ground black pepper
• 1/4 tsp salt
• 3/4 tsp rosemary
• 3/4 tsp dried thyme
• 1 tsp, minced garlic
• 1 tbsp, chopped shallot
• 2 large pieces of sliced roasted red pepper

Cook Mode Prevent your screen from going dark

Instructions

For the Spicy Roast Beef:

1. In a blender (a good one, like the Ninja, or otherwise use a food processor), add: 2 tsp olive oil, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/8 tsp ground black pepper, 1/4 tsp salt, 3/4 tsp rosemary, 3/4 tsp thyme, 1 tsp minced garlic and 1 tbsp of chopped shallot (fresh ingredients when possible).
2. Combine the mixture with your roast beef in a bowl or plastic bag and cover the meat completely.
3. Slice up two large pieces of roasted pepper.
4. Add the roast beef and roasted red pepper into a pan over medium and cook until hot.

For the Red Pepper Aioli:

1. In a blender, combine one peeled garlic clove, 1/4 cup roasted red peppers (from the jar, or roast them yourself), two tablespoons of mayonnaise and two tablespoons of extra virgin olive oil. As always, you can add salt and pepper until it’s just how you like it.

 

Now you can make the sandwich wrap:

1. If eating right away, you’re welcome to use whatever you like as the “bun,” I used a lettuce leaf here, but you can use whatever you normally like to nom down your sandwiches. Add a dollop of aioli to the top, or mix it up. Otherwise, pack it for your lunch (storing your bun and aioli separately) and heat up at work! Enjoy!

Nutrition

• Serving Size: 1
• Calories: 156
• Fat: 13g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 5g

For a whole list of keto sandwich ideas, be sure to check out my post 15 Low Carb and Keto Sandwiches.