Prep the base: If using a low carb tortilla, warm it for 10–15 seconds so it’s flexible. If using lettuce, overlap the leaves to form a large, sturdy sheet with a double layer in the center.

Mix the quick dressing: In a small bowl, whisk olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper. Taste and adjust. You want bright, tangy, and a little herby.

Spread condiments: If using mayo or mustard, spread a thin layer over the tortilla or the center of the lettuce. This helps flavor and hold everything together.

Layer the meats and cheese: Add provolone first, then salami, pepperoni, and turkey or ham. Keep the stack in the middle, leaving space at the edges for rolling.

Add the crunch and zing: Top with shredded lettuce, tomatoes, red onion, pepperoncini, olives, and cucumber if using. Don’t overload—too much filling makes rolling tricky.

Dress it up: Drizzle the dressing over the veggies. A light hand is best. Too much dressing will make the wrap soggy and hard to hold.

Roll it tight: Fold the sides inward, then roll from the bottom up, keeping tension so it’s snug. If using lettuce, you can use a piece of parchment to help roll and compress.

Slice and serve: Cut in half on a diagonal for that deli-style look. Eat right away for maximum crunch, or wrap tightly for later.