Whisk the sauce ingredients together and set aside.

Assemble the wraps as shown. (It may help to warm the tortillas a bit in the microwave if they’re stiff and hard to roll up.) I am using the pre-sliced cheese packs and 16 ounce Lunch Mate value deli meat packs from Aldi. I use one and a half slices (30g/1 oz) of cheese and four thin slices (40g/1.5 oz) of lunch meat on each wrap. Place the cheese and meat in each wrap, then tuck the ends up and roll over in a burrito style. Arrange in a greased 9” x 13” pan as pictured, with 6 wraps across and 2 tucked in on the long end.

(Note: the tortillas in the pictures below actually aren’t the Aldi ones I prefer, and I only had 7 tortillas when taking these pictures, hence the missing one. Just in case I confused you….)

Brush the sauce mixture over the wraps, making sure the tops get coated with butter. Use all of the sauce! Cover the pan with foil and bake for 20 minutes at 350°. Uncover and bake for another 5 minutes (or a little longer if they’re still looking pale). Let cool a bit before serving. Serve warm.

You probably won’t have any leftovers, but if you do I would reheat them in the oven. Or if you just want to heat one, the microwave works in a pinch. Leftover wraps are good cold but I do prefer them warm.

Serving size: These wraps are pretty filling, and you only need one – although you might want more than one. I’m not your mom, so I’m gonna leave that choice up to you. Technically you should not have more than 6g of “frankenfood” carbs per serving if you’re following the THM plan, so the net carbs in your low carb wraps will determine the serving size.