Pin it Craving the bold, zesty flavors of a classic Italian deli sub but keeping things low-carb? This Italian Sub Wrap is the perfect solution. In just 11 minutes, you can transform a simple low-carb tortilla into a melty, crispy masterpiece filled with savory meats and tangy peppers. It’s an ideal choice for a quick keto-friendly lunch or a satisfying dinner when you're short on time.
Pin it The secret to this wrap is the combination of heat and layering. By toasting the tortilla in a skillet, you lock in the juices from the pepperoni and salami while softening the banana peppers for a burst of tang in every bite. It’s a warm, elevated take on the traditional cold wrap that feels like a true treat.
Ingredients
- 1 low-carb tortilla (8-inch, ~6–10 g net carbs)
- 2 slices provolone cheese (or mozzarella as substitute)
- 3 slices salami
- 3 slices pepperoni
- 1–2 tbsp banana peppers, sliced (sub: pepperoncini or jalapeños for more heat)
- 1–2 tsp Italian dressing (light or homemade vinaigrette)
- Optional: Thinly sliced red onion, roasted red pepper strips, fresh spinach leaves
Instructions
- Step 1
- Preheat a non-stick or cast-iron skillet over medium heat.
- Step 2
- Place the tortilla flat in the dry, hot skillet. Lay the provolone slices on one half of the tortilla.
- Step 3
- Layer the salami and pepperoni over the cheese, slightly overlapping.
- Step 4
- Scatter banana peppers evenly over the meat.
- Step 5
- Drizzle the Italian dressing lightly over the fillings, taking care not to oversaturate the tortilla.
- Step 6
- Fold the empty half of the tortilla over the fillings to form a half-moon shape and gently press down with a spatula.
- Step 7
- Cook for 2–3 minutes, until the bottom is a deep golden brown and the cheese begins to melt.
- Step 8
- Carefully flip the wrap and cook the other side for another 2–3 minutes until crisp and the cheese is fully melted.
- Step 9
- Transfer to a cutting board, let rest for 1 minute to set, then slice in half and serve immediately.
Zusatztipps für die Zubereitung
For the best results, use a dry skillet without extra oil; the fats from the pepperoni and salami will provide enough moisture to crisp the tortilla. Ensure your skillet is at medium heat—too high and the tortilla will burn before the cheese melts, too low and it won't get that satisfying crunch.
Varianten und Anpassungen
You can easily adapt this recipe to your diet. For a dairy-free version, use a plant-based provolone alternative. If you want an ultra-low-carb version, use a large lettuce leaf like romaine or butter lettuce instead of a tortilla for a cold wrap. Adding fresh spinach or roasted red peppers inside the wrap before folding provides extra nutrients and crunch.
Serviervorschläge
Serve this warm wrap with a fresh arugula salad on the side to balance the richness of the meats. For a true deli experience, add a dill pickle spear and a few extra banana peppers on the plate.
Pin it Enjoy this flavorful, melty Italian sub wrap as a quick fix for your sandwich cravings. It’s a delicious way to stay on track with your low-carb lifestyle without sacrificing the classic deli taste you love!
Recipe FAQs
- → What type of tortilla is best for this wrap?
A low-carb tortilla with 6–10 grams of net carbs works best to maintain the dish's low-carb profile.
- → Can I substitute the cheese used in this wrap?
Yes, provolone can be swapped for mozzarella or a plant-based alternative for a dairy-free option.
- → How long should I cook the wrap for optimal crispiness?
Cook each side for 2–3 minutes over medium heat until golden and the cheese melts completely.
- → What alternatives can I use for banana peppers?
Pepperoncini or jalapeños provide similar tangy or spicy flavors if banana peppers aren't available.
- → Are there ways to add more veggies to this wrap?
Adding fresh spinach, roasted red peppers, or thinly sliced red onion before folding boosts flavor and nutrients.