Italian Pinwheel Sandwiches (Printable Version)

Colorful rolled sandwiches featuring Italian meats, cheese, and fresh vegetables wrapped in soft tortillas. Perfect for parties and gatherings.

# What You'll Need:

→ Spreads & Condiments

01 - 4 tablespoons cream cheese, softened
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Italian seasoning
04 - 1/2 teaspoon garlic powder

→ Wraps

05 - 4 large (10-inch) flour tortillas

→ Meats

06 - 4 oz thinly sliced Genoa salami
07 - 4 oz thinly sliced pepperoni
08 - 4 oz thinly sliced deli ham

→ Cheese

09 - 6 slices provolone cheese

→ Vegetables & Greens

10 - 1 cup baby spinach leaves, washed and dried
11 - 1/2 cup roasted red peppers, sliced thin
12 - 1/4 cup sliced black olives (optional)

# Method:

01 - Mix the cream cheese, mayonnaise, Italian seasoning, and garlic powder until smooth and well combined.
02 - Lay a tortilla flat on a clean surface. Evenly spread 1/4 of the cream cheese mixture over the tortilla, reaching the edges.
03 - Layer with 1 oz each of salami, pepperoni, and ham. Place 1-2 slices of provolone cheese on top.
04 - Arrange a handful of spinach leaves, a few strips of roasted red pepper, and a sprinkle of black olives evenly over the meats and cheese.
05 - Tightly roll up the tortilla from one edge to the other, keeping the filling compact. Repeat with remaining tortillas and fillings.
06 - Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
07 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled or at room temperature.

# Chef's Tips:

01 -
  • These come together in about 20 minutes but taste like you spent all day preparing something special
  • They actually get better as they sit, making them the ultimate make-ahead party food
02 -
  • The chilling step is not optional because warm tortillas will unroll when you try to slice them
  • A serrated knife will squish the layers instead of cutting through them cleanly
03 -
  • Wrap the rolled tortillas as tightly as possible because loose wraps will uncoil when you slice them
  • Wipe your knife with a damp paper towel between rolls for the prettiest pinwheels

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