Italian Sub Pinwheel Wraps (Printable)

Soft tortillas layered with ham, salami, provolone, and fresh veggies rolled into tasty pinwheels.

# 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 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

# Directions:

01 - Whisk together mayonnaise, red wine vinegar, dried Italian herbs, garlic powder, salt, and black pepper in a small bowl until well combined.
02 - Lay a tortilla flat on a clean work surface and spread a thin, even layer of dressing over the entire surface, leaving a 1/2-inch border around the edges.
03 - Arrange one-quarter of the ham, salami, pepperoni, and provolone cheese evenly across the dressed tortilla in a single layer.
04 - Distribute 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, keeping the filling secured inside. Repeat with the remaining three 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 chilled roll into 1-inch pinwheels. Arrange on a serving platter and serve cold.

# Expert Tips:

01 -
  • These disappear from the platter in minutes because they taste like biting into your favorite Italian sub, but way more elegant and shareable.
  • You can prep them hours ahead, which means less stress and more time actually enjoying your guests instead of being stuck in the kitchen.
  • The combination of meats, peppers, and that tangy dressing creates a flavor explosion that feels restaurant-worthy despite being incredibly simple to make.
02 -
  • If you skip the chilling step, your pinwheels will fall apart when you slice them—I learned this the hard way at my first party attempt and had to serve them as a deconstructed salad instead.
  • Pat your roasted peppers completely dry with paper towels, otherwise they'll release moisture into the wrap and turn everything soggy within a couple hours.
03 -
  • A serrated bread knife works better than a chef's knife for slicing because it cuts through the tortilla without compressing the fillings inside.
  • If you're making these for a crowd, lay out an assembly line with all ingredients prepped and ready—you can roll several tortillas in just a few minutes this way.
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