Venison Philly Cheesesteak Wraps
Created by: Terry Colley, Fall Obsession Field Staff
About
Yield: 4–6 wraps
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb ground venison
1 bell pepper (any color), finely diced
1 packet au jus seasoning mix
2 tablespoons water
Mission Zero Carb tortillas (or regular soft taco shells)
Shredded cheese (provolone, mozzarella, or cheese blend)
Olive oil, for brushing
Instructions
Cook the Venison
In a skillet over medium heat, cook the ground venison until nearly browned, breaking it up as it cooks.
Add Vegetables
Add the diced bell pepper to the skillet. Continue cooking until the venison is fully browned and the peppers are softened.
Season the Filling
Stir in the au jus seasoning mix and 2 tablespoons of water. Mix well until evenly coated. Reduce heat to low and keep warm.
Assemble the Wraps
Lay tortillas flat. Spoon 3–4 tablespoons of the venison mixture onto the center of each tortilla—do not overfill.
Sprinkle shredded cheese over the meat.
Fold and Roll
Fold the bottom edge slightly over the filling, tuck in the sides, and roll tightly to form a pocket-style wrap.
Bake for Crispiness - Preheat oven or air fryer to 350°F. Lightly brush each wrap with olive oil.
Bake for 10 minutes, or until golden and crispy.
Rest and Serve - Remove from heat and allow wraps to cool for 2–3 minutes before serving.
Serving Tip
Serve with au jus dipping sauce, sautéed onions, or a side of roasted vegetables for a complete meal