Italian sub pinwheel wraps (Printable Version)

Soft tortillas rolled with Italian deli meats, provolone, peppers, and lettuce for a flavorful hand-held treat.

# What You'll Need:

→ Wraps

01 - 4 large flour tortillas, burrito size

→ Meats

02 - 4 ounces thinly sliced deli ham
03 - 4 ounces thinly sliced Genoa salami
04 - 4 ounces thinly sliced pepperoni

→ Cheeses

05 - 4 ounces 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 on all 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 in an even layer.
05 - Tightly roll up the tortilla into a log. Wrap in plastic wrap and refrigerate for at least 30 minutes to facilitate clean slicing. Repeat with remaining tortillas and fillings.
06 - Using a sharp knife, slice each roll into 1-inch pinwheels. Arrange on a platter and serve chilled with additional dressing for dipping if desired.

# Expert Advice:

01 -
  • Zero cooking involved—you'll have these ready in under 20 minutes, perfect for when you need something fast but still impressive.
  • They taste like your favorite Italian sub but in a format that doesn't require napkins for days.
  • Make them ahead and they actually get better as flavors settle, taking the stress out of last-minute appetizer prep.
02 -
  • Moisture is your enemy—pat those roasted peppers and banana peppers completely dry with paper towels, or you'll end up with soggy pinwheels by the time your party hits its peak.
  • The refrigeration step isn't just optional busywork; it's what transforms a messy handful into a presentable pinwheel with clean edges that doesn't fall apart on the platter.
  • Don't press down when slicing; use a gentle sawing motion with a sharp knife or you'll compress all the layers and lose that beautiful layered look on the cut surface.
03 -
  • A sharp serrated knife makes the difference between clean pinwheels and crushed ones—keep it wet by dipping it briefly in water between slices and wipe it clean.
  • If you don't have a burrito-size tortilla, two regular-size ones work perfectly fine, just expect to get 12 pinwheels from each wrap instead of 6.
  • Stand the finished pinwheels on their cut side on the platter so people see that gorgeous spiral when they reach for one.
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