Low-Carb Italian Sub Wrap (Printable)

A satisfying low-carb wrap with provolone, spicy meats, banana peppers, and Italian dressing in a crispy tortilla.

# What You'll Need:

→ Wrap & Cheese

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

→ Meats

03 - 3 slices salami
04 - 3 slices pepperoni

→ Vegetables & Flavor

05 - 1 to 2 tablespoons banana peppers, sliced
06 - 1 to 2 teaspoons Italian dressing

# How-To Steps:

01 - Preheat a non-stick or cast-iron skillet over medium heat until evenly hot.
02 - Place the tortilla flat in the dry, hot skillet. Lay the provolone slices on one half of the tortilla.
03 - Arrange the salami and pepperoni slices over the cheese, allowing them to slightly overlap.
04 - Scatter the banana pepper slices evenly across the meat layer.
05 - Drizzle the Italian dressing lightly over the fillings, avoiding over-saturation.
06 - Fold the empty half of the tortilla over the fillings to create a half-moon shape. Gently press down using a spatula.
07 - Cook for 2 to 3 minutes until the bottom is golden brown and the cheese begins to melt.
08 - Carefully flip the wrap and cook the other side for an additional 2 to 3 minutes until crisp and the cheese is completely melted.
09 - Transfer to a cutting board, allow to rest for 1 minute, slice in half, and serve immediately.

# Expert Tips:

01 -
  • It tastes like a legitimate deli sandwich but won't mess with your carb goals, so you get to actually enjoy lunch instead of negotiate with yourself.
  • Takes barely longer than assembling a cold sandwich, but comes out warm, melted, and somehow feels more special.
  • The contrast between crispy tortilla and juicy, tangy fillings creates something that feels fancy enough for dinner but casual enough for meal prep.
02 -
  • Don't oversaturate with dressing—I learned this the hard way when my first attempt came out soggy and fell apart; the tortilla is already cooking in the pan, it doesn't need moisture working against it.
  • Medium heat is your friend here because high heat will char the outside before the cheese finishes melting, but too low and you'll end up with a rubbery, pale wrap.
03 -
  • Cast iron holds heat better than non-stick, which means both sides will crisp evenly and you'll get those slight char marks that make it feel restaurant-quality.
  • If you're making these for meal prep, assemble everything before the skillet heats up so you're not fumbling with cold ingredients over a hot pan.
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