Tortillas rolled with deli meats, provolone, peppers, lettuce, and tangy dressing. Great for parties and picnics.
# Components:
→ Wraps
01 - 4 large flour tortillas (burrito size)
→ Meats
02 - 4 ounces deli ham, thinly sliced
03 - 4 ounces Genoa salami, thinly sliced
04 - 4 ounces pepperoni, thinly sliced
→ Cheeses
05 - 4 ounces provolone cheese, thinly sliced
→ Vegetables & Condiments
06 - 120 milliliters roasted red peppers, drained and chopped
07 - 120 milliliters banana pepper rings, drained and chopped
08 - 240 milliliters iceberg lettuce, shredded
09 - 60 milliliters red onion, sliced
→ Dressing
10 - 60 milliliters mayonnaise
11 - 15 milliliters red wine vinegar
12 - 5 milliliters dried Italian herbs
13 - 1.25 milliliters garlic powder
14 - Salt, to taste
15 - Black pepper, to taste
# Directions:
01 - In a mixing bowl, whisk mayonnaise, red wine vinegar, dried Italian herbs, garlic powder, salt, and black pepper until smooth.
02 - Lay a tortilla flat on the cutting board. Spread a thin layer of dressing evenly, leaving a 1.3 centimeters border around the edge.
03 - Evenly arrange a quarter of the ham, salami, pepperoni, and provolone cheese slices over the dressed tortilla.
04 - Scatter roasted red peppers, banana pepper rings, shredded iceberg lettuce, and sliced red onion over the meat and cheese.
05 - Tightly roll the tortilla into a log, ensuring a compact shape. Repeat the layering and rolling with remaining tortillas and fillings.
06 - Wrap each rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up for cleaner slicing.
07 - Using a sharp knife, cut each tortilla log into 2.5 centimeter pinwheels. Arrange on a platter and serve chilled.
