Italian Sub Pinwheel Wraps (Printable Version)

Soft tortillas filled with deli meats, provolone, veggies, and Italian herb dressing, rolled into bite-sized pinwheels.

# 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 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

# How to Prepare:

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 with chopped roasted red peppers, banana peppers, shredded lettuce, and red onion over the meat and cheese layer.
05 - Tightly roll up the tortilla into a compact log. 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 facilitate cleaner slicing and enhance flavor melding.
07 - Using a sharp knife, slice each chilled roll into 1-inch pinwheels. Arrange on a serving platter and serve chilled.

# Expert Suggestions:

01 -
  • They come together in 15 minutes with zero cooking required, yet somehow taste like you fussed all afternoon.
  • One platter feeds a crowd, and everyone finds something they love in every single bite.
  • You can make them hours ahead, which means less stress when guests arrive.
02 -
  • Wet fillings are your enemy—pat those roasted peppers and banana peppers completely dry, or you'll end up with soggy wraps by the time guests arrive.
  • The 30-minute chill isn't just for flavor; cold tortillas hold together when you slice them, while room-temperature ones tend to crumble or crack.
03 -
  • Slice with a sharp, serrated knife and wipe between cuts—this keeps the pinwheel edges clean and presentable instead of messy and torn.
  • If you're making these for a crowd, assemble all four rolls before slicing any of them so your rhythm stays consistent and they all look like they came from the same kitchen.
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