Coleslaw-Stuffed Keto Wraps

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Coleslaw-Stuffed Keto Wraps

Lunch-friendly keto recipe, perfect for back to school. The great thing about the Coleslaw-Stuffed Keto Wraps is that you can use any leftover meat that you have. Even lunch meat can do the trick! This recipe makes 16 wraps and takes about 30 minutes to prepare.


  • 3 cups (270 grams) thinly sliced red cabbage
  • ½ cup diced green onions
  • ¾ cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon finely ground gray sea salt
Wraps and Additional Filling
  • 16 collard leaves, stems removed
  • 1 lb (455 grams) regular ground meat (beef, chicken, pork or turkey), cooked and chilled
  • ⅓ cup (25 grams) packed alfalfa sprouts
  • Toothpicks, for holding the wraps together


  1. Combine coleslaw ingredients in a large bowl. Mix with a spoon, until everything is coated well.
  2. After removing the stem, each collard leaf should have a strip missing from one edge to about midway through the leaf. View images below for detailed instructions.
  3. Place the first collard leaf on a clean surface. Place a spoonful of the coleslaw on the far edge of the leaf, where the stem has not been cut. Then, add a spoonful of meat, and top it with sprouts.
  4. Begin rolling, tucking in the sides to avoid filling from spilling out. View images below for detailed instructions.
  5. Once the wrap is rolled, insert 1 to 2 toothpicks on an angle, into the wrap, to hold it together for transport. This can be especially helpful if packing in your lunch.
  6. Repeat with remaining leaves and filling.
  7. Divide wraps into 4 servings, 4 wraps per serving, and enjoy!