This single-flatbread crunch wrap layers warm Italian beef, provolone, and optional giardiniera inside a crisp shell. Draining the beef before folding is the key detail: it keeps the au jus flavor in the meat without soaking the flatbread.
Ingredients
- 1 Cut Da Carb flatbread
- 6 oz sliced deli Italian beef
- 1/2 cup au jus gravy, store-bought or homemade
- 2 slices provolone cheese
- 2 tablespoons hot giardiniera (optional)
- Olive oil or cooking spray
Prepare the filling
- Put the Italian beef and au jus in a medium pot over medium heat. Stir in the giardiniera if using. Warm the meat through without letting the gravy boil.
- Lift the beef from the au jus and place it briefly on a paper towel to remove excess liquid. Reserve the au jus for dipping.
- Lay the flatbread flat. Place one slice of provolone in the center, add the drained beef and optional giardiniera, then top with the second slice of provolone.
- Fold the flatbread tightly around the filling like a burrito, making sure the edges are tucked in. Lightly brush the outside with olive oil or coat it with cooking spray.
Choose a cooking method
- Air fryer: Cook at 375°F for 8–10 minutes, flipping halfway through, until golden and crisp.
- Oven: Bake at 400°F for 10–12 minutes, flipping halfway through, until crisp.
- Stovetop: Heat a little oil in a skillet over medium heat and brown the wrap on all sides.
Slice the hot wrap in half and serve with the reserved au jus. Spicy ranch or garlic aioli can also be offered as dipping sauces.
