A crisp low-carb wrap filled with provolone, spicy meats, and tangy banana peppers for a quick satisfying meal.
# Components:
→ Wrap & Cheese
01 - 1 low-carb tortilla, 8-inch diameter, approximately 6-10 g net carbohydrates
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
→ Optional Additions
07 - Thinly sliced red onion
08 - Roasted red pepper strips
09 - Fresh spinach leaves
# Directions:
01 - Preheat a non-stick or cast-iron skillet over medium heat until fully heated through.
02 - Place the tortilla flat in the dry, hot skillet. Lay the provolone cheese slices on one half of the tortilla.
03 - Arrange the salami and pepperoni slices over the cheese, slightly overlapping for even coverage.
04 - Scatter the sliced banana peppers evenly over the meat layer.
05 - Drizzle the Italian dressing lightly over the fillings, avoiding oversaturation.
06 - Fold the empty half of the tortilla over the fillings to form a half-moon shape. Gently press down with a spatula to secure.
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 another 2 to 3 minutes until crisp and the cheese is fully melted.
09 - Transfer to a cutting board, allow to rest for 1 minute, then slice in half. Serve immediately.
