Ham, Egg and Mayo Lettuce Wraps

Ham, Egg and Mayo Lettuce Wraps

This is a fun little take on the old ham and salad sanga. I’ve used lettuce as the wraps, but feel free to use coconut tortillas, or paleo bread for a true sandwich. Please source the best quality pastured ham you can spend your hard-earned cash on. If you avoid pork, replace it with cooked chook, prawns, tuna or salmon. Or simply chop up all the ingredients with some avo to make a killer salad!

  • organic free-range eggs hard boiled, chopped
  • 2 tablespoons mayonnaise (to make your own, see recipe below)
  • sea salt Himalayan salt
  • 2 large baby cos lettuce leaves
  • 4 slices ham thinly sliced
  • 1 carrots grated
  • 1 Lebanese cucumbers sliced
  • 1 beetroot peeled and grated (wear gloves!)
  • 1 organic free-range eggs
  • 2 organic free-range egg yolk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt Himalayan salt fine
  • 1 tablespoon raw apple cider vinegartablespoon lemon juice
  • 50 mls extra virgin olive oil or macadamia oil
  • Mix the egg and 2 tablespoons of the mayonnaise until well combined; season with salt and pepper. 
  • Place two sheets of baking paper on a workbench or chopping board and put a lettuce leaf on each sheet. Equally divide the ham, carrot, cucumber, beetroot and egg mayo between the lettuce leaves, then roll up, wrap tightly and cut in half.



  • To make your own mayonnaise, place the egg, egg yolks, mustard, salt, vinegar and lemon juice in a food processor and process for 1–2 minutes, or until nice and smooth. With the motor running, slowly pour in the oil and process until it has emulsified and become thick and creamy.
  • Season with a little more salt if needed.

NOTE: Leftover mayo can be stored in an airtight container in the fridge for up to 4 days.

Per Serving
  • Per Serving
  • CALORIES: 565
  • CARBS: 23g
  • FATS: 39g
  • PROTEIN: 21g


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