Italian Sub Pinwheel Wraps (Printable Version)

Soft tortillas fill with ham, salami, provolone, and crisp veggies rolled into tasty pinwheels.

# What You'll 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 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

# Cooking Steps:

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 one tortilla on a clean surface. Spread a thin layer of dressing evenly over the tortilla, leaving a 1/2-inch border.
03 - Arrange a quarter of the ham, salami, pepperoni, and provolone cheese evenly over the tortilla in a single layer.
04 - Sprinkle the chopped roasted red peppers, banana peppers, shredded lettuce, and red onion evenly across the meats and cheese.
05 - Tightly roll up the tortilla into a compact log, keeping the filling secure. Repeat the assembly and rolling process with the remaining three tortillas.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up the filling and make slicing easier.
07 - Using a sharp knife, slice each roll into 1-inch thick pinwheels. Arrange on a serving platter and serve chilled.

# Expert Advice:

01 -
  • No cooking required, just assembly—perfect when your oven is already full or you're avoiding heat on a warm day.
  • They feel fancy enough for a dinner party but casual enough for a backyard gathering, and everyone always asks for the recipe.
02 -
  • Pat your peppers completely dry with paper towels before chopping—any excess moisture will make the wraps soggy and cause the tortilla to fall apart when sliced.
  • Don't skip the refrigeration step; chilled wraps hold together so much better under the knife, and the flavors taste more cohesive.
03 -
  • A dull knife will tear the tortilla and ruin your pinwheels, so take thirty seconds to sharpen yours before you start slicing—it makes an enormous difference.
  • If your tortillas feel stiff or crack when you handle them, microwave them wrapped in a damp towel for twenty seconds to make them pliable and forgiving.
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