Philly Cheesesteak Wraps (made with venison!)

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A freezer full of deer meat (thanks to my godfather) has encouraged me to come up with some new ways to use venison!  And a competition with my in-laws has encouraged me to make these new recipes healthy!  

A while back, I posted a recipe for Chicken Philly Melts on Pretzel Buns - and although I do love a good pretzel bun, they have a lot of calories (about 250 per if I remember correctly).  So this time, I made Philly Cheesesteak Wraps using a new favorite product -- Tumaro's "Skip the Sandwich" wraps.  I used 9-Grain with Chia, but they have a lot of other varieties as well, all 70 calories and under!

Venison is a super lean meat, so it is a great healthy option.  If you don't have any hunters in your family, feel free to use beef chipped steak instead!

These wraps clock in at about 275 calories; not bad considering a classic Philly Cheesesteak would easily be over 600 calories.  I served them with my Baked Old Bay Sweet Potato Fries (recipe here!), and steamed broccoli.

Philly Cheesesteak Wraps

Makes:  4 wraps

1 lb venison or beef chipped steak
1 Tbsp worcestershire sauce
1 Tbsp dijon mustard
A few dashes of soy sauce
1/2 large sweet onion
1 red bell pepper
4 slices provolone cheese (I used Sargento's ultra-thin sliced)
4 wraps of choice (I used Tumano's "Skip the Sandwich")
Light mayonnaise
Olive oil
Salt & pepper to taste


Season venison (or beef) with worcestershire sauce, dijon mustard, soy sauce, salt, and pepper.  Work it with your hands to make sure all of the meat is coated, and set it aside to marinate.  

Cut onion and pepper into consistently sized strips.  Drizzle a large skillet with olive oil (about 2 tsp) and heat over medium-high.  Cook peppers and onions until crisp tender (should only take a few minutes), then push them to the side of the pan.

Add venison (or beef) to the skillet and cook for about 2 minutes, until browned.  Combine the peppers and onions with the beef and cook for one more minute for the flavors to blend.

Pre-heat oven to "broil."  Lay tortillas out on 2 cookie sheets.  Spread some light mayonnaise in the middle of each wrap, divide the meat mixture evenly between them, and top each with one slice of provolone cheese.  Broil for about 2 minutes or until the cheese is melted.

Wrap up the wraps!  Fold the bottom up about 2 inches, then fold in the left side, then the right.  Secure with a toothpick if you're feeling fancy.

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