Ingredients
Equipment
Method
- Preheat a non-stick or cast-iron skillet over medium heat until evenly hot.
- Place the tortilla flat in the dry, hot skillet. Lay the provolone slices on one half of the tortilla.
- Arrange the salami and pepperoni slices over the cheese, allowing them to slightly overlap.
- Scatter the banana pepper slices evenly across the meat layer.
- Drizzle the Italian dressing lightly over the fillings, avoiding over-saturation.
- Fold the empty half of the tortilla over the fillings to create a half-moon shape. Gently press down using a spatula.
- Cook for 2 to 3 minutes until the bottom is golden brown and the cheese begins to melt.
- Carefully flip the wrap and cook the other side for an additional 2 to 3 minutes until crisp and the cheese is completely melted.
- Transfer to a cutting board, allow to rest for 1 minute, slice in half, and serve immediately.
Nutrition
Notes
Ingredient Notes:
Pork replacements: Traditional salami and pepperoni are often pork-based. To keep this family-friendly and pork-free, use turkey salami and turkey pepperoni, lean smoked turkey slices, or thinly sliced roasted chicken. For a vegetarian or plant-based option, opt for seasoned plant-based deli slices, grilled mushrooms, or marinated tempeh.
Low-carb tortilla: Look for tortillas labeled as low-carb or keto-friendly (8-inch size works best for folding). Flour or whole-wheat tortillas will raise carbs but can be used if you’re not strictly counting.
Cheese: Provolone melts well and gives that authentic Italian sub flavor. If you prefer a sharper taste, swap one slice for fontina or mozzarella for a milder melt.
Dressing: A light drizzle of Italian dressing adds acid and herbs; use a low-sugar dressing to keep net carbs down.