Italian Sub Pinwheel Wraps (Printable)

Soft tortillas layered with Italian deli meats, cheeses, and fresh vegetables rolled into colorful pinwheels.

# 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 work surface. 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 across the dressed tortilla.
04 - Sprinkle the chopped roasted red peppers, banana peppers, shredded lettuce, and sliced red onion evenly over the meat and cheese layer.
05 - Tightly roll the tortilla into a compact log from one edge to the other. Repeat the assembly and rolling process with the remaining three tortillas and filling ingredients.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes. This step ensures clean, uniform slices and enhances flavor melding.
07 - Using a sharp knife, slice each roll into 1-inch thick pinwheels. Arrange on a serving platter and serve chilled.

# Expert Tips:

01 -
  • Zero cooking required, which means you can make these while literally doing a dozen other things.
  • They taste like a proper Italian sub but won't drip oil all over your hands at a party.
  • Slicing them into neat pinwheels makes you look like you have your life together, even if you assembled them in five minutes.
02 -
  • Soggy pinwheels are the real enemy—always pat your peppers completely dry before assembly, and keep your lettuce cold until the very last moment before adding it.
  • The refrigeration step isn't just for convenience; it genuinely makes slicing easier and keeps everything from falling apart, turning what could be messy into something picture-perfect.
03 -
  • A really sharp knife makes all the difference in clean slicing; if your knife is dull, the tortilla will compress and the filling will squish out messily.
  • If the rolls are sitting out and starting to soften, pop them back in the fridge for fifteen minutes—cold ones slice so much better than room temperature ones.
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