Italian Sub Pinwheel Wraps (Printable)

Classic Italian sub ingredients rolled in tortillas for a flavorful, easy-to-prepare party favorite.

# 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

# Cooking Steps:

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 - Layer a quarter of the ham, salami, pepperoni, and provolone cheese evenly across the tortilla in a single layer.
04 - Sprinkle the roasted red peppers, banana peppers, shredded lettuce, and red onion evenly over the meat and cheese layer.
05 - Tightly roll up the tortilla into a compact log. Wrap in plastic wrap and refrigerate for at least 30 minutes. Repeat with remaining tortillas and fillings.
06 - Using a sharp knife, slice each chilled roll into 1-inch pinwheels. Arrange on a serving platter and serve chilled.

# Expert Tips:

01 -
  • No cooking required—just assembly, which means you can make these while chatting with whoever's helping in the kitchen.
  • They come together in minutes but taste like you spent way more time on them than you actually did.
  • Perfect for feeding a crowd without heating up your kitchen on a hot day.
02 -
  • Pat your peppers completely dry with paper towels before chopping them, or moisture will seep into the tortilla and turn it soggy within hours.
  • Don't skip the chilling step if you're making these ahead—it's the difference between neat slices and filling everywhere, and it takes almost no effort.
03 -
  • Ask your deli counter to slice everything thin for you—it makes assembly smoother and the rolls easier to cut cleanly.
  • If you're nervous about rolling them tight enough, start with just one practice tortilla to get the feel for how much filling is actually the right amount.
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