Italian Sub Pinwheel Wraps (Printable Version)

Classic Italian flavors combined in soft tortilla pinwheels with meats, cheese, and crisp vegetables for easy serving.

# 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 & 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 layer of dressing evenly over it, leaving a 1/2-inch border around the 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 red onion evenly over the meats and cheese.
05 - Tightly roll up the tortilla into a log, tucking in the sides as you go. Repeat the assembly process with the remaining three tortillas and fillings.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to make slicing easier and allow flavors to meld.
07 - Using a sharp knife, slice each chilled roll into 1-inch pinwheels. Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • No cooking required, just assembly and slicing, which means you can make these while chatting with guests or your kids.
  • They taste like a proper Italian sandwich but feel fancy enough to impress, making them perfect for potlucks where you want to stand out without fussing.
  • Cold, portable, and they sit beautifully on a platter for hours, so you're not stressed about timing.
02 -
  • Wet peppers and onions are the silent saboteurs of texture and structural integrity, so spend 30 seconds patting them dry and you'll save yourself from soggy, leaking pinwheels.
  • A dull knife will crush and tear your tortilla when you're trying to slice, so make sure yours is actually sharp or this whole project falls apart literally and figuratively.
03 -
  • Chill your dressing before spreading it because a cold base helps everything stay compact and prevents the tortilla from getting warm and floppy while you're assembling.
  • The secret to picture-worthy pinwheels is getting your knife wet and wiping it clean between every single slice—it prevents the filling from dragging and tearing the tortilla edges.
Return