Italian Sub Pinwheel Wraps (Print Version)

Soft tortillas rolled with classic Italian deli meats, cheeses, and crisp veggies for a crowd-pleasing snack.

# 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 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 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 over the dressing.
04 - Sprinkle with chopped roasted red peppers, banana peppers, shredded lettuce, and sliced red onion.
05 - Tightly roll up the tortilla into a compact log. 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 flavors meld.
07 - Using a sharp knife, slice each chilled roll into 1-inch pinwheels. Arrange on a serving platter and serve chilled.

# Additional Tips::

01 -
  • They come together in fifteen minutes with zero cooking, which means more time actually enjoying your guests instead of sweating in the kitchen.
  • Kids and adults alike go crazy for them because they taste like a proper Italian sub but in a fun, bite-sized form.
  • You can prep them hours ahead, which takes the stress out of last-minute entertaining.
02 -
  • Pat your peppers absolutely dry—I learned this the hard way when soggy pinwheels fell apart on a serving platter because I didn't drain them properly.
  • A sharp knife is non-negotiable for slicing; a dull blade will squeeze out all the juices and turn your beautiful pinwheels into mush.
  • Refrigerate them before slicing even if you're short on time—cold tortillas are forgiving, room-temperature ones are not.
03 -
  • Ask your deli counter to slice everything paper-thin—it makes rolling easier and your pinwheels more elegant looking.
  • If you're feeding a bigger crowd or want lighter versions, swap in whole wheat tortillas and light mayo without changing a thing about the flavor.
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