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Cubano Wraps

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Servings :8 Wraps
Prep Time10 mins
Cook Time10 mins
Total Time20 mins


  • 1 Head Cabbage cored
  • 1 Tablespoon Mayonnaise
  • 2 Tablespoons Dijon Mustard
  • 8 Slices Swiss Cheese
  • 16 Slices Deli Sliced Ham
  • 24 Pickles sliced


  • Bring a pot of water large to boil (large enough to submerge your head of cabbage).
  • Once boiling, add cored cabbage and blanch for about 3 minutes, then use 2 tongs to remove each of the leaves. If they're difficult to remove, allow the leaves to blanch longer. Set blanched leaves aside on a plate as you cook remaining leaves. You'll need 8 leaves in total, so feel free to discard the center smaller leaves. Place leaves on kitchen towels or paper towels -- you want to remove as much liquid as possible here to prevent your wraps from becoming soggy!
  • Once leaves are cool enough to handle, use a small knife to remove some of the core's thickness by dragging the blade over the top of the core.
  • Working one cabbage leaf at a time with the stem facing toward you. Start with a layer of mayo and mustard, followed by 1 slice of cheese, 2 slices of ham, and 3 pickles.
  • Fold the wraps like a burrito -- fold the left and right sides over the filling, then tightly roll the wraps away from you.
  • Optional: Preheat oven to 400 F and bake the cubanos for an additional 15 minutes to get the cheese melty!
  • Slice in half, and enjoy!

Lindsey's Tips

Pickles - Many pickles contain added sugar, check the labels before purchasing a product. We love Vlasic.
Nutritional information is for 1 wrap if you make 8 using this recipe:


Calories: 225kcal | Carbohydrates: 3g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 756mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 169IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 1mg
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