Italian Sub Pinwheel Wraps (Print)

Soft tortillas rolled with Italian meats, cheeses, and peppers, ideal for easy entertaining and snack time.

# Components:

→ Wraps

01 - 4 large flour tortillas, burrito size

→ Meats

02 - 4 ounces thinly sliced deli ham
03 - 4 ounces thinly sliced Genoa salami
04 - 4 ounces thinly sliced pepperoni

→ Cheeses

05 - 4 ounces provolone cheese, thinly sliced

→ Vegetables and Condiments

06 - 1/2 cup roasted red peppers, drained and chopped
07 - 1/2 cup banana pepper rings, drained and chopped
08 - 1 cup shredded iceberg lettuce
09 - 1/4 cup sliced red onion

→ Dressing

10 - 1/4 cup mayonnaise
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried Italian herbs
13 - 1/4 teaspoon garlic powder
14 - Salt and black pepper to taste

# Directions:

01 - In a small bowl, whisk together mayonnaise, red wine vinegar, Italian herbs, garlic powder, salt, and black pepper until well combined.
02 - Lay out a tortilla on a clean work surface. Spread a thin, even layer of dressing over the tortilla, leaving a 1/2-inch border around all edges.
03 - Distribute one-quarter of the ham, salami, pepperoni, and provolone cheese evenly across the dressed tortilla.
04 - Evenly sprinkle the chopped roasted red peppers, banana peppers, shredded lettuce, and red onion over the meat and cheese layers.
05 - Starting from one edge, tightly roll up the tortilla into a compact log, keeping fillings intact. Repeat with remaining tortillas and filling ingredients.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for a minimum of 30 minutes. This step firms the roll and makes slicing cleaner and easier.
07 - Using a sharp knife, cut each roll into 1-inch thick pinwheel slices. Arrange on a serving platter and serve chilled.

# Expert Advice:

01 -
  • They're genuinely impressive to look at but you can make them while your coffee is still hot.
  • No cooking required means your kitchen stays cool and you stay sane during summer entertaining.
  • These hold up beautifully in the fridge, so you can prep them the morning of your event.
02 -
  • Those roasted red peppers from the jar will make your whole creation soggy if you don't pat them completely dry first—I learned this by serving a slightly sad platter at my first office party.
  • Chilling the rolled wraps is not optional, it's insurance; cold filling holds together, warm filling wants to slide everywhere when you slice.
03 -
  • Request that thin slicing at the deli counter and ask them to keep the meats in order—it saves you time and ensures even distribution when you layer.
  • A serrated bread knife works better than a sharp chef's knife for slicing through these without squishing everything; the teeth grip the tortilla better.
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