Italian Sub Pinwheel Wraps (Printable)

Soft tortillas layered with Italian meats, cheeses, and vibrant veggies, rolled and chilled for easy serving.

# Ingredient List:

→ 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

# 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 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 over the dressed tortilla.
04 - Sprinkle the tortilla with chopped roasted red peppers, banana peppers, shredded lettuce, and red onion.
05 - Tightly roll the tortilla into a log shape. Repeat the assembly and rolling process with the remaining tortillas and fillings.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up and make slicing easier.
07 - Using a sharp knife, slice each roll into 1-inch pinwheels. Arrange on a platter and serve chilled.

# Expert Tips:

01 -
  • They taste like biting into an Italian sub sandwich, but you can actually hold them without the mess.
  • No cooking required means you can make them while chatting with guests instead of sweating over a stove.
  • They disappear so fast at parties that people assume you spent hours on them—let them keep thinking that.
02 -
  • If you skip the chilling step and try to slice warm tortillas, they'll fall apart—the cold makes the whole thing hold together like it should.
  • Wet peppers are the enemy; one soggy pinwheel ruins the texture you worked for, so take the extra 30 seconds to pat them dry.
03 -
  • Wrap each roll in plastic wrap immediately after rolling—it holds the shape while it chills and makes slicing a breeze.
  • If you're feeding a crowd, make the rolls the night before and slice them just before serving so they stay fresh and don't dry out.
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