Low-Carb Italian Sub Wrap (Print)

Melty low-carb wrap with provolone, spicy meats, banana peppers, and a golden crisp tortilla.

# Ingredients:

→ Wrap & Cheese

01 - 1 low-carb tortilla, 8-inch diameter, approximately 6-10 grams net carbs
02 - 2 slices provolone cheese

→ Meats

03 - 3 slices salami
04 - 3 slices pepperoni

→ Vegetables & Seasonings

05 - 1 to 2 tablespoons banana peppers, sliced
06 - 1 to 2 teaspoons Italian dressing
07 - Thinly sliced red onion, optional
08 - Roasted red pepper strips, optional
09 - Fresh spinach leaves, optional

# Instructions:

01 - Preheat a non-stick or cast-iron skillet over medium heat.
02 - Place the tortilla flat in the dry, hot skillet and allow it to warm for approximately 30 seconds.
03 - Lay the provolone slices on one half of the tortilla.
04 - Layer the salami and pepperoni over the cheese in slightly overlapping arrangement.
05 - Distribute banana peppers evenly over the cured meats and add optional ingredients if desired.
06 - Drizzle Italian dressing lightly over the fillings, taking care not to oversaturate.
07 - Fold the empty half of the tortilla over the fillings to create a half-moon shape and gently press down with a spatula.
08 - Cook for 2 to 3 minutes until the bottom achieves a golden brown color and the cheese begins to melt.
09 - Carefully flip the wrap and cook the opposite side for 2 to 3 minutes until crisp and the cheese is completely melted.
10 - Transfer to a cutting board, allow to rest for 1 minute, slice diagonally in half, and serve immediately.

# Pro Tips:

01 -
  • It tastes like biting into an Italian sub from your favorite deli, except you made it in under 10 minutes and it actually fits your eating plan.
  • The cheese gets melty and crispy at the edges while the meats warm through, creating this addictive textural contrast that keeps you coming back.
02 -
  • Do not oversaturate the wrap with dressing—I learned this the hard way by ending up with a soggy, difficult-to-flip mess that still tasted good but felt like a failure.
  • The skillet temperature is everything; medium heat isn't a suggestion, and going higher than that will char the outside before the cheese even melts properly.
03 -
  • If your tortilla is thick or feels stiff, warm it for 10 seconds in the microwave before assembling—it becomes pliable and infinitely easier to fold without cracking.
  • Cast iron holds heat better than non-stick if you're making multiple wraps in a row, and it creates an even more satisfying crispy exterior that feels restaurant-quality.
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