In the Paleo world, the art of making things portable can get a bit tricky—imaginative, we could say. So the line between “wrap” and “sandwich” is sometimes blurry. I’m going to share an assortment of wrap recipes with you, and throw in a few “sandwich” ideas that are similar to wraps. Just go along with me, hey?
This is the simplest of wraps. In fact, it’s so simple that I feel like I’m cheating a bit to call it a recipe. For this wrap, you’ll need turkey slices, shredded carrots, and avocado. Or whatever fillings you like! Just wrap them up in a turkey slice and you’re on your way.
These chipotle chicken lettuce wraps make a satisfying meal, so you can use them as a lunch or light dinner without worrying about being stuffed or feeling hungry. The chipotle spice is just the right heat level for most.
Wow! These fish tacos are juicy, spicy, and delicious, and topped with a sweet and fresh homemade peach salsa. You’ll be so enthralled with the flavors, you won’t even miss the wrap—that’s right, these tacos are on lettuce leaves!
These wraps are luscious and savory with garlic roasted pork, and since we’re on a peach theme, we’re topping it with sliced peaches. Fresh ones are best, so you’ll want to hold on to this recipe for when peach season hits and you’re up to your ears!
This looks and sounds absolutely delicious, and it’s so simple. Stick the filling in some larger leaves of lettuce and you’ve got yourself a wrap. Also, I think I’m at least as excited for the homemade BBQ sauce recipe as I am for the actual wrap recipe!
It’s a little bit disorienting how much this breadless eggplant sandwich does, in fact, look like a beautiful, egg-washed, golden brown bread roll. But it’s not! This is an honest to goodness eggplant filled with delicious fillings like kale, tomatoes, and whatever else you love.
This recipe has such a cool idea! If you thinly slice and cook eggplant, you can turn it into a sturdy but flexible (and so healthy) strip to wrap up any type of filling you can get into it. If you want to, secure them with a toothpick and they’re portable or party-ready.
This totally grain-free Paleo bread recipe is the perfect accompaniment to any sandwich or wrap filling (though it doesn’t exactly “wrap”). Made from just plantains and eggs, it’s unbelievably sturdy and tastes so, so good!
Speaking of plantains, you can also use them to create this waffled sandwich bread for the filling of your choice. Just plantains, avocado oil, eggs, lemon juice, honey, sea salt, and baking soda, this is the easiest (or maybe the only—haha) waffle bread you will ever make.
Endive leaves work like lettuce leaves for wraps like these tacos, but the shape of them creates a scooping effect. So instead of tacos, you end up with little “boats” and a few bites to each one. These would even be appealing to kids! The power of nicknames.
For these scrumptious “breaded” fish tacos, you’re going to coat your tilapia in a tapioca batter and pile it up with avocado, shredded cabbage, and jalapeno. Pile it in what, you ask? These tacos are held together by collard leaves—you can slice off the stem and they hold together remarkably well.
These awesome wraps are filled with chicken seasoned with red chili, fish sauce, tamari, lime juice, and garlic. You can serve them with whatever you like added, but I love the suggestion of chilies, grape tomatoes, purple cabbage, avocado, and cashews—my favorite nut at the moment.
Here we go with the slow cooker again! You know how I feel about crockpot recipes—perfect for any time and so easy. Lettuce might sound to you like a boring wrap, but these recipes make their filling so juicy and flavorful, you don’t need a grainy wrap.
This recipe is crazy good, and so unique. These Paleo-friendly burger buns (put whatever you like between them!) are made from almond and coconut meals with a half of a cup of diced chorizo right in the dough! This ensures a moist and flavorful bun.
The cool and creamy taste and texture of avocado goes nicely with tuna in these unique wraps. You’ll get protein from the tuna and healthy fat and fiber from the avocado plus the lettuce wraps keeps the carb count low.
Can I just say: look at this rainbow of a sandwich! I would eat this just based on the colors of it. This would make a great summer sandwich stuffed with tons of veggie goodness, surrounded by a Portobello mushroom bun, and served with this delicious avocado-based aioli.
You really can’t have enough of these shredded pork wrap ideas up your sleeve. Each one emphasizes different flavors and toppings! This one has orange and lime juices, cumin, coriander, smoked paprika, a salsa fresca, and a dozen other magnificent flavors you’ll have to check out for yourself.
These cabbage cups remind me of my favorite taco at a restaurant I visit a little bit too often. This recipe is spicy, savory, sweet—a combination of all the best flavors wrapped into a nutritious, saucy salad you’ll want to make every week.
As a Philly girl, I have a lot of friends who would scoff at such a recipe. Me, though? I’ve never ever had a “real” Philly cheesesteak, so I’ll be the first to say that this looks like the perfect, healthy alternative to the iconic but not-so-healthy classic.
Here’s another variation on the Thai flavors we’ve seen in another recipe. This one’s made with ground turkey, cashew pieces, and dates. For the best pure flavor, use Medjool dates over other varieties (though anything you can find will still work).
Just because you eat Paleo doesn’t mean you can’t enjoy an awesome meat-free meal, right? Here’s another mushroom-based favorite, and this one’s all about the marinade. To keep it Paleo, top this burger with a cashew spread or nut butter instead of hummus.
These tacos are actually meat-free, made with a ground and seasoned mushroom mix that is so tasty, you won’t even miss the meat. This mushroom “meat” is combined with green onions, roasted sunflower seeds, garlic, and other fantastic flavors.
This recipe is a three-in-one instructional guide on how to make a grain-free shell you can use as a tortilla, wrap, or chalupa base. Actually, it includes an almond flour version and a coconut flour version, so doesn’t that actually make it a six-in-one? Somebody help me out.
This recipe has the power to impress me just based on the mango kiwi salsa. I’m a little bit of a salsa fiend, and a good fruit salsa will really do me in. So I bet these beautiful fish tacos served with fruit salsa, radishes, and avocado could really hit the spot!
These burgers look amazing, especially dressed in their finest harissa aioli, made by swirling harissa paste (homemade or store-bought) into your favorite Paleo-friendly mayonnaise. Simple, easy, and just plain perfect.
Have I ever mentioned how much I love collard wraps? There’s a bit of finesse involved, but once you get the hang of prepping the leaves, life gets extra beautiful. Like these sweet potato wraps. The purple color makes a perfect rainbow! But regular ones will work too, if you can’t get purple.
These tortillas blow my mind just a little bit. You can use them to wrap up tacos, sandwiches, or whatever else your heart desires. And they’re made with only two ingredients: flaxseeds and water! If you want, add a smidgen of salt to bring out the strikingly bread-like flavors of the flax.
If you’ve ever had candied peppers, you know they’re ahh-mazing. But you probably also know that they’re generally not Paleo-friendly, with the sugar and whatnot. So this recipe will teach you how to make honey jalapenos to put on your amazing bacon chipotle burger (both recipes included).
Some more collard wraps for your green-loving enjoyment. These come with a recipe for delicious Thai cauliflower rice and wonderful ginger almond butter sauce, every part of which sounds fantastic. I’d double the sauce and keep extra hanging around.
Who says enchiladas have to be dripping in melty cheese and wrapped in a corn tortilla? Okay, well, some people would say that. But not me. Try this recipe out for a fresher, lighter version of enchiladas that’s just as delicious in its own right.
These burgers are on a lettuce wrap, and boy do they look fabulous. My favorite part of this recipe is the smoky roasted red peppers that give these burgers a flavor to rival any beef-based burger you’ve ever had. I’d top mine with guacamole and red onions.
Let’s shift gears a little bit and take a look at this picnic-worthy chicken salad made with Paleo-friendly mayonnaise (or Greek yogurt, if you’re flexible on dairy), celery, fresh dill, sliced almonds, and a sweet and crunchy apple for added freshness and flavor.
There’s a lot to love about this recipe. For one thing, you can make it in your slow cooker, and who doesn’t love a slow cooker recipe? It does almost all of the work for you and you don’t even have to watch it. The second thing is these soft and smooth grain-free wraps (I love lettuce wraps, but sometimes you want the real thing).
For these spicy lettuce wraps, you’ll want to marinate your steaks in a mixture of coconut aminos, sherry, coconut sugar, minced garlic, sesame oil, and hot red pepper flakes. Oh, you’re already drooling? Don’t worry, it happens to the best of us.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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