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Texas Philly Cheese Wrap


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!!


Texas Philly Cheese Wrap

  • Author: Sarah Criddle



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.


Set aside.


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.