Low-Carb Italian Sub Wrap is a simple, satisfying way to enjoy bold Italian deli flavors without the carbs, and it’s my go-to when I want something quick, melty, and portable.

If you love handheld meals, this wrap comes together in minutes and delivers a perfect balance of salty meats, gooey provolone, and tangy banana peppers — and if you enjoy warm, melty wraps, you might also like air-fryer chicken mozzarella wraps for another quick, low-effort option.

This article walks you through everything you need to know to make, adapt, and enjoy a Low-Carb Italian Sub Wrap at home. You’ll find ingredient notes, exact directions, pro tips, smart storage advice, nutrition estimates, and answers to common questions. Read on for practical ideas that keep this recipe both delicious and doable.

Low-Carb Italian Sub Wrap

Name: Low-Carb Italian Sub Wrap
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: Italian
Ingredients: 1 low-carb tortilla, 8-inch diameter; 2 slices provolone cheese; 3 slices salami; 3 slices pepperoni; 1 to 2 tablespoons banana peppers, sliced; 1 to 2 teaspoons Italian dressing

why make this Low-Carb Italian Sub Wrap

This Low-Carb Italian Sub Wrap is ideal when you want the familiar flavors of an Italian sub without the traditional bread. It’s quick to assemble, portable for lunches or on-the-go meals, and flexible enough to tweak for different dietary needs.

Many people reduce carbs without wanting to sacrifice taste. This wrap keeps the classic trio of cheese, cured meats, and tangy peppers while swapping in a low-carb tortilla for a lighter textural result. It also reheats nicely and works for meal prep, making it a practical choice for busy weekdays.

The ingredients are pantry-friendly and require minimal prep. That means you can make a satisfying lunch in under ten minutes, whether at home, at work, or after a long day. The wrap’s crunchy, melty contrast is comforting in a way that feels more special than a quick sandwich but just as fast.

Because this recipe uses slices of provolone and quick-cooking tomatoes or banana peppers, it stays friendly to families. Little adjustments—like swapping meats for smoked turkey or adding extra veggies—make it suitable for more diets and tastes.

how to make Low-Carb Italian Sub Wrap

Making this wrap is straightforward. Heat a dry skillet, layer the cheese and meats on half of a low-carb tortilla, add banana peppers and a drizzle of Italian dressing, fold, and cook until the outside is crisp and the cheese is fully melted. The pan-toasting gives the tortilla a slightly crunchy edge while steaming the fillings just enough to meld flavors.

This section explains how to get consistent results every time. Use a medium heat to avoid burning the tortilla but be sure it’s hot enough to crisp within 2–3 minutes per side. Let the cooked wrap rest briefly after cooking so the cheese sets slightly; that makes slicing cleaner and prevents the fillings from spilling out.

If you like a bit more char or a chewier tortilla, press gently with the spatula while cooking to help the surface make maximum contact with the skillet. Conversely, if you want an extra-soft wrap, finish cooking at lower heat a little longer. Adjust times slightly based on your stovetop, pan type, and the thickness of your tortilla.

Before you start, gather ingredients and tools: a non-stick or cast-iron skillet, spatula, cutting board, and a sharp knife. That way, the assembly and cooking are smooth and fast.

Ingredients

1 low-carb tortilla, 8-inch diameter, approximately 6-10 grams net carbohydrates
2 slices provolone cheese
3 slices salami
3 slices pepperoni
1 to 2 tablespoons banana peppers, sliced
1 to 2 teaspoons Italian dressing

Ingredient notes and substitutions:

Low-carb tortilla: Choose an 8-inch low-carb wrap with roughly 6–10 grams net carbs. If you prefer grain-free, look for almond or coconut flour-based tortillas; cooking time and crisping can differ slightly.
Provolone: Mild or smoked provolone both work. If you want less fat, swap for a reduced-fat cheese, though meltability may be different.
Salami and pepperoni: Traditional varieties are often made with pork. If you avoid pork, use smoked turkey salami and turkey pepperoni, or swap both for thinly sliced smoked turkey breast or cooked mushrooms for a vegetarian option.
Banana peppers: These add tang and a gentle heat. If you don’t have them, use pickled pepperoncini or roasted red peppers for sweetness.
Italian dressing: A small drizzle adds moisture and acidity. Use a mild vinaigrette if you want less oil, or use a few drops of red wine vinegar mixed with a little olive oil for a lighter touch.

Directions

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.

Pro Tips for Success Low-Carb Italian Sub Wrap

Preheat the skillet properly: A fully warmed skillet gives an even crust quickly. Test with a quick flick of water—tiny droplets should sizzle and dance.
Layer cheese first: Placing provolone directly on the tortilla helps everything stick together and melts into a glue that holds fillings in place.
Don’t overdress: Use no more than 1–2 teaspoons of Italian dressing. Too much liquid makes the tortilla soggy and harder to crisp.
Use thinly sliced meats: Thicker slices take longer to heat through and may not crisp. Thin slices overlap nicely and warm quickly.
Mind the heat: Medium heat prevents burning while allowing cheese to melt. If the tortilla browns too fast, lower the heat and cook a bit longer.
Rest before slicing: One minute of rest helps the melted cheese set so the filling won’t leak out when you cut the wrap.

Flavor Variations Low-Carb Italian Sub Wrap

Veggie-forward: Omit the meats and replace with grilled zucchini, roasted red peppers, sautéed mushrooms, and extra provolone or mozzarella for a hearty vegetarian version.
Spicy kick: Add sliced pepperoncini or a smear of sriracha mayo inside before folding for heat. A pinch of red pepper flakes on the meats intensifies the spice.
Caprese twist: Swap the salami and pepperoni for fresh tomato slices, basil leaves, and a drizzle of balsamic reduction for a caprese-style wrap with Italian flair.
Mediterranean: Replace provolone with feta, swap banana peppers for kalamata olives, and add a few slices of cucumber for a brighter, tangier take.
Breakfast version: Add a lightly fried egg on top of the cheese before folding, then finish cooking until the egg white sets for a savory morning wrap.

Serving Suggestions Low-Carb Italian Sub Wrap

Pair with a crisp side salad: A simple mix of arugula, cherry tomatoes, and lemon vinaigrette complements the rich wrap and keeps the meal light.
Dipping sauces: Serve with a small ramekin of marinara for dipping, or a mustard-mayo blend for a tangy contrast.
Make it a platter: Serve several halves with pickles, olives, and raw veggies for an appetizer spread or party platter.
Add a light soup: A broth-based vegetable or tomato soup pairs nicely and doesn’t feel too heavy alongside the wrap.
Build a picnic: Wrap in foil and pack with crunchy veggie sticks and a small fruit salad for an easy picnic meal.

Storage and Freezing Instructions Low-Carb Italian Sub Wrap

Short-term storage:

Refrigerate: Store any leftover wraps in an airtight container in the fridge for up to 2 days. The tortilla will soften as moisture redistributes, so reheat in a skillet for best texture.
Reheating from fridge: Heat a dry skillet over medium and re-toast the wrap for 2–3 minutes per side until warmed and crisp. Alternatively, use a toaster oven or air fryer at 350°F (175°C) for 4–6 minutes.

Freezing:

Freezing not recommended for best texture: Because the wrap contains cooked cheese and moist dressings, freezing tends to make the tortilla soggy on thawing. If you must freeze, wrap tightly in parchment and foil and freeze for up to 1 month.
Thawing and reheating: Thaw overnight in the refrigerator, then re-crisp in a skillet or toaster oven. Expect some moisture loss and softer peppers after freezing.

Make-ahead tips:

Assemble without dressing: If you plan to store assembled wraps for later, skip the Italian dressing and add it just before cooking or serving to prevent sogginess.
Prep fillings separately: Keep meats, cheese, and peppers in separate containers in the fridge for up to 2 days, then assemble and cook for the freshest result.

Nutrition Facts (Per Serving)

Estimated nutrition for one Low-Carb Italian Sub Wrap, based on the ingredient amounts listed above:

Calories: ~520 kcal
Protein: ~23 g
Carbohydrates (net): ~9 g
Fat: ~38 g
Fiber: ~2 g
Sodium: ~1,700 mg

Notes on nutrition:

These values are estimates. Nutrition varies by brand and exact portion sizes. Low-carb tortillas range widely in calories and net carbs, so check packaging.
Sodium is relatively high due to cured meats and cheese. Reducing portions of salami and pepperoni or choosing lower-sodium versions can cut the sodium considerably.
To lower calories and fat, use one slice of cheese or a reduced-fat option and swap meats for smoked turkey breast.

FAQ About Low-Carb Italian Sub Wrap

What counts as a low-carb tortilla and how low is "low"?

A low-carb tortilla is formulated to have fewer net carbohydrates than standard flour tortillas. Typical low-carb wraps range from about 6 to 10 grams net carbs per 8-inch tortilla. Net carbs are calculated as total carbs minus fiber. Brands use different ingredients—some incorporate wheat fiber or resistant starches—so check labels to confirm both the carb count and the ingredient list.

Can I make this wrap vegetarian or vegan?

Yes. For a vegetarian version, substitute salami and pepperoni with grilled or roasted vegetables such as mushrooms, zucchini, and red peppers, and keep provolone or use a vegetarian cheese alternative. For a vegan wrap, use vegan deli slices or seasoned, smoked tofu strips and a plant-based melting cheese. Reduce or omit Italian dressing if it contains non-vegan ingredients.

Is it safe to use cured meats like salami and pepperoni in a quick recipe?

Yes, cured meats like salami and pepperoni are pre-cooked and safe to eat without additional cooking. The skillet step heats them and crisps edges, enhancing flavor. If you prefer, you can lightly brown the meats first to render a bit of fat and intensify flavor before assembling the rest of the wrap.

How can I reduce the sodium in this recipe?

To reduce sodium, choose low-sodium or turkey-based versions of salami and pepperoni, use reduced-sodium provolone, or decrease the amount of cured meat and increase vegetables. You can also add fresh herbs (basil, oregano) and citrus (a squeeze of lemon) to boost flavor with less salt.

Can I cook this in an air fryer instead of a skillet?

Yes, an air fryer works well for crisping the tortilla and melting cheese. Preheat the air fryer to about 350°F (175°C), assemble the wrap, and cook for 4–6 minutes, flipping halfway through. Keep an eye on it to avoid over-browning. Using an air fryer produces a uniformly crisp exterior and reduces the need for oil.

What if my cheese doesn’t fully melt by the time the tortilla is golden?

Lower the heat a touch and cover the pan briefly for 30–60 seconds. Trapping steam helps the cheese soften and melt without over-browning the tortilla. Alternatively, finish it under a preheated broiler for a few seconds, watching closely to prevent burning.

Can I make this wrap ahead for a crowd?

You can partially prepare components (slice peppers, portion meats and cheese) and assemble just before cooking for best texture. If feeding a crowd, assemble multiple wraps and keep them warm in a low oven (about 200°F / 95°C) on a baking sheet, but only for a short period to avoid sogginess.

Are there healthier dressing alternatives?

Yes. Swap Italian dressing for a light vinaigrette made with lemon juice, a splash of olive oil, and dried oregano. A little Dijon mustard thinned with water or vinegar also provides acidity without extra oil. Use a minimal amount to avoid sogginess.

Final Thoughts

The Low-Carb Italian Sub Wrap is a friendly, practical way to enjoy classic deli flavors while keeping carbs low. With a few swaps and smart preparation, it fits into busy routines, lunchboxes, and casual dinners. Whether you stick to the original build or try a veggie-forward or spicy variation, this wrap is easy to customize and quick to make. Keep your skillet ready—this comforting, melty wrap is ready whenever the craving hits.