Cobb salad sausage lettuce wraps are a 20-minute dinner with real personality: savory crumbled pork sausage piled into crisp iceberg cups with avocado, tomato, and hard-boiled egg. The homemade blue cheese ranch dressing is the piece that ties it all together. It's bold, keto-friendly, and far more fun than another salad in a bowl.
A Low-Carb Dinner That’s Anything But Boring!
Tired of the same old weeknight meals? Shake things up with these incredibly flavorful and satisfying Sausage Lettuce Wraps! We’re combining savory, crumbled pork sausage with the classic, bold flavors of a Cobb salad—creamy avocado, fresh tomato, and hard-boiled egg—all nestled in a crisp iceberg lettuce cup. The real star, however, is the homemade blue cheese ranch dressing that brings everything together. It’s a quick, easy, and keto-friendly meal that delivers a serious punch of flavor without the carbs.
Ingredients
• 3/4 cup / 180 ml ranch salad dressing
• 1/3 cup / 45 g (1.59 oz) crumbled blue cheese
• 1/4 cup / 10 g (0.35 oz) chopped watercress
• 1 pound / 450 g (15.9 oz) ground pork sausage
• 2 tbsps / 30 ml minced fresh chives
• 6 large leaves of iceberg lettuce
• 1 large avocado, peeled and diced
• 4 large hard-boiled eggs, chopped
• 1 medium tomato, chopped
Instructions
1. Directions
2. In a small bowl, whisk together the ranch dressing, crumbled blue cheese, and chopped watercress. Set aside to allow the flavors to meld.
3. Heat a large cast-iron skillet or pan over medium-high heat. Add the ground pork sausage to the hot skillet.
4. Cook the sausage for about 7-8 minutes, using a spoon to break it apart into crumbles as it browns. Once cooked through, drain off any excess grease.
5. Remove the skillet from the heat and stir in the minced chives.
6. To assemble, spoon the warm sausage mixture evenly into the six iceberg lettuce leaves.
7. Top the sausage with the chopped hard-boiled eggs, diced tomato, and diced avocado.
8. Drizzle generously with the blue cheese dressing and serve immediately.
Nutritional Information
• Nutrition (per serving)
• Calories: 430.6
• Protein: 16.5g
• Fat: 39.6g
Pro Tips
• For the best lettuce cups, core the head of iceberg lettuce and run it under cold water. The leaves will separate easily without tearing.
• The blue cheese dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• For a sturdier, more nutrient-dense wrap, substitute iceberg with butter lettuce or large romaine hearts.
• Feel free to use spicy Italian sausage or add a pinch of red pepper flakes to the pork for an extra kick of heat.
FAQ
Q: Are these sausage lettuce wraps keto-friendly
A: Yes, this recipe is specifically designed to be keto-friendly and low-carb. It uses crisp lettuce instead of traditional wraps and features high-fat ingredients like sausage, avocado, and blue cheese dressing.
Q: Can I make the blue cheese dressing ahead of time
A: Absolutely. The homemade blue cheese dressing can be prepared up to 3 days in advance. For best results, store it in an airtight container in the refrigerator until you’re ready to serve.
Q: What kind of sausage should I use for this recipe
A: The recipe calls for ground pork sausage, but you can easily customize it. For an extra kick of heat, try using spicy Italian sausage or adding a pinch of red pepper flakes to the pork as it cooks.
Q: What is the best lettuce for lettuce wraps
A: Iceberg lettuce is great for a classic, crisp cup. For a sturdier and more nutrient-dense option, you can substitute it with butter lettuce or large romaine hearts.
Pro Tips
- Core the iceberg head and run it under cold water so the leaves separate easily without tearing — perfect natural cups.
- Cook the sausage over medium-high heat for 7-8 minutes, breaking it into fine crumbles as it browns, and drain the excess grease before it goes into the lettuce.
- Stir the minced chives into the warm sausage off the heat so their flavor stays fresh and bright.
- Whisk the ranch dressing with the crumbled blue cheese and watercress first and set it aside — the flavors need a few minutes to meld before drizzling.
- Make the blue cheese dressing up to 3 days ahead and refrigerate it; for a sturdier wrap, swap iceberg for butter lettuce or large romaine hearts, and use spicy Italian sausage or red pepper flakes for extra heat.
Frequently Asked Questions
Are these sausage lettuce wraps keto-friendly?
Yes — lettuce replaces the wrap, and the sausage, avocado, and blue cheese dressing bring the high-fat, low-carb profile. A serving has 4.8 g of carbs.
Can I make the blue cheese dressing ahead of time?
Absolutely — it keeps for up to 3 days in an airtight container in the refrigerator. Stir it well before drizzling.
What kind of sausage should I use for this recipe?
Ground pork sausage as written; spicy Italian sausage or a pinch of red pepper flakes in the pan adds a nice extra kick.
What is the best lettuce for lettuce wraps?
Iceberg gives the classic crisp cup. Butter lettuce or large romaine hearts are sturdier, more nutrient-dense alternatives.
Recipe card below.
More Recipes You’ll Love
- Unbelievably Good Keto Cauliflower ‘Potato’ Salad
- Chicken Bacon Ranch Salad
- Coconut Curry Shrimp Wraps with Peanut-Cilantro Slaw
Cobb Salad Sausage Lettuce Wraps
Ingredients
Method
- Directions
- In a small bowl, whisk together the ranch dressing, crumbled blue cheese, and chopped watercress.
- Set aside to allow the flavors to meld.
- Heat a large cast-iron skillet or pan over medium-high heat.
- Add the ground pork sausage to the hot skillet.
- Cook the sausage for about 7-8 minutes, using a spoon to break it apart into crumbles as it browns.
- Once cooked through, drain off any excess grease.
- Remove the skillet from the heat and stir in the minced chives.
- To assemble, spoon the warm sausage mixture evenly into the six iceberg lettuce leaves.
- Top the sausage with the chopped hard-boiled eggs, diced tomato, and diced avocado.
- Drizzle generously with the blue cheese dressing and serve immediately.
