Italian Pinwheel Sandwiches (Printable)
Rolled tortilla wraps filled with Italian meats, cheese, and fresh vegetables, sliced into colorful bite-sized wheels
# What You’ll Need:
→ Wraps
01 - 4 large (10-inch) flour tortillas
→ Spreads & Condiments
02 - 4 tablespoons cream cheese, softened
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon garlic powder
→ 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)
# How-To Steps:
01 - In a small bowl, 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 (if using) evenly over the meats and cheese.
05 - Tightly roll up the tortilla from one edge to the other, keeping the filling compact.
06 - Repeat with the remaining tortillas and fillings.
07 - Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
08 - Unwrap and slice each roll into 6 pinwheels using a sharp knife. Arrange on a platter and serve chilled or at room temperature.
# Expert Tips:
01 -
- They look impressive but come together in under 30 minutes with almost no actual cooking
- The refrigeration time means you can make them a day ahead and actually enjoy your own party
02 -
- Chilling the rolls is nonnegotiable because warm tortillas will squish when you try to slice them
- A serrated knife works better than a chef's knife for cutting through the layers cleanly
03 -
- If your tortillas are stiff, microwave them for 10 seconds before rolling
- Pat roasted peppers and spinach dry with paper towels to prevent sogginess