Italian Pinwheel Wraps
- Cook Time: 20 minutes
- Total Time: 20 minutes
Ingredients
Scale
- 4 large flour tortillas (burrito size)
- 8 oz cream cheese, softened to room temperature
- 1 packet (0.7 oz) dry Italian dressing mix
- 1/4 cup roasted red peppers, patted dry and chopped
- 1/4 cup banana peppers or mild pepperoncini, chopped
- 12 slices provolone cheese
- 16 slices hard salami
- 16 slices pepperoni
- 12 slices deli ham (thinly sliced)
- 1 cup fresh baby spinach leaves
Instructions
- In a medium mixing bowl, combine the softened cream cheese with the dry Italian dressing mix. Stir well until the seasoning is evenly distributed throughout the cream cheese. This flavored base will act as the “glue” that holds your wrap together while providing a punch of zesty flavor.
- Lay the flour tortillas flat on a clean work surface or cutting board. Spread an even layer of the cream cheese mixture over the entire surface of each tortilla, making sure to go all the way to the very edges. This ensures every bite is flavorful and the wrap stays sealed.
- Place a layer of provolone cheese slices over the cream cheese. Follow this by layering the salami, ham, and pepperoni. Try to keep the layers as flat as possible to make rolling easier later on.
- Sprinkle the chopped roasted red peppers and banana peppers over the meat. Finally, add a thin layer of baby spinach leaves. Be careful not to overfill the wraps, or they may become difficult to roll tightly.
- Starting from one side, roll each tortilla up as tightly as you can. Wrap each individual roll tightly in plastic wrap. Place the rolls in the refrigerator for at least 30 to 60 minutes. Chilling allows the cream cheese to firm up, which holds the shape of the pinwheels.
- Remove the rolls from the refrigerator and discard the plastic wrap. Using a sharp serrated knife, trim off the uneven ends. Slice the rolls into 1-inch thick rounds. Arrange them on a platter and serve immediately.
Find it online: https://www.diannemeals.com/snacks/italian-pinwheel-wraps/