Italian Sub Pinwheel Wraps (Printable Version)

Soft tortillas rolled with Italian meats, cheeses, and fresh veggies create a perfect handheld crowd-pleaser.

# What You Need:

→ Wraps

01 - 4 large flour tortillas (burrito size)

→ Meats

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

→ Cheeses

05 - 4 oz provolone cheese, thinly sliced

→ Vegetables & 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

# How to Make It:

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 surface and spread a thin, even layer of dressing over the tortilla, leaving a 1/2-inch border on all edges.
03 - Distribute a quarter of the ham, salami, pepperoni, and provolone cheese evenly over the dressing layer.
04 - Sprinkle the chopped roasted red peppers, banana peppers, shredded lettuce, and red onion uniformly over the meat and cheese layer.
05 - Tightly roll up the tortilla into a log cylinder. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm the filling for cleaner slicing.
06 - Using a sharp knife, slice each chilled roll diagonally into 1-inch thick pinwheels. Arrange on a serving platter and keep chilled until service.

# Expert Advice:

01 -
  • You can prep them hours ahead and slice just before serving, which means less stress when guests arrive.
  • They taste like a proper Italian sub but in a format that doesn't require napkins or conversation interruptions.
  • Even people who claim they don't like vegetables somehow eat these without hesitation.
02 -
  • Pat those peppers completely dry before chopping them—I learned this the hard way when my first batch turned mushy within an hour.
  • The dressing is what makes these taste different from just rolling up a sandwich; don't skip it or reduce it, because that thin layer carries all the flavor.
03 -
  • Let your tortillas sit at room temperature for five minutes before rolling—they'll be more pliable and less likely to crack or tear at the edges.
  • A truly sharp knife is non-negotiable for slicing without crushing; I run mine under hot water between each cut to keep the dressing from sticking to the blade.
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