This little creation is seriously the best of both worlds! A little TexMex and little Philly and a whole lot of yummy!!
Why a wrap you say? Because here in Texas we wrap everything up in a tortilla! Plus, we can keep it low carb using Low carb tortillas or the Wonder Wraps from the THM Cookbook.
This is a MAN PLEASING MEAL! My husband LOVES these and requests them almost weekly!
Adding the South West Spicy really takes this dish to a whole new level!
I use the Mission Brand low carb whole wheat tortillas. They used to be 3 carbs per tortilla but recently they changed it to 4 carbs. But I’ve heard they have low carb street tortillas that are 3 carbs per tortilla! See what you can find! But you could always use a Joseph Pita cut down the middle for these instead.
You can either eat it like a fajita or you can cut it in half, stick a tooth pick in it to hold it together, and you have a nice appetizer. If you want to go buffet style, just have everything hot and ready for your family/guest to make up their own. Or cut up several and place on a nice serving dish for a great finger food. Be sure to have plenty of spicy mayo because your guests will NOT be able to get enough of it!!Print
This little creation is seriously the best of both worlds! A little TexMex and little Philly and a whole lot of yummy!! It’s low carb so THM S!
2 lbs sirloin steak cut thin
3 tbsp. Avocado Oil or Coconut oil
3 tbsp. Liquid Aminos
3 chopped cloves of garlic
Salt & pepper to taste
1/2 green bell pepper sliced thin
1/2 red bell pepper sliced thin
1 small jalapeno sliced thin with seeds and stems removed
1 medium onion sliced thin
2 tbsps. butter
Swiss & provolone cheese slices
Low Carb Tortillas or Wonder Wraps from the THM Cookbook
Slice peppers/onions and set aside.
Chop up garlic and set aside.
Slice steak thin.
Mix olive oil, liquid aminos, 2 tbsp of avocado oil & garlic with the steak.
Heat a skillet with the tablespoon avocado oil or coconut oil on medium high heat.
Place steak & sliced veggies in skillet & cook until browned (maybe 10 minutes).
After 5 minutes add in the chopped garlic.
Cook until meat is cooked to your liking.
Remove from heat and add the provolone and swiss to the top of the hot meat/veggies.
Brown up your tortillas in butter and spread the South West Spicy Mayo on.
Place the steak, veggies, & cheese on top and wrap it up.
Add a little South West Spicy Mayo on the top.
This should serve 4.