Italian sub pinwheels are a delicious combination of salami, pepperoni, cheese, and vegetables. Handheld, no silverware, not messy= perfect kid food. We make these pinwheels for meals on the go, such as soccer game night, picnics, or potluck parties. They are also an easy alternative to sandwiches in the kid’s lunchboxes. They are simple to put together and are perfect for a quick bite.
I make the tortillas fresh using my simple tortilla recipe: Flour tortillas.
Fresh flour tortillas are a game changer. They are so much softer and fresher than store bought tortillas. Once you have fresh tortillas, it will be hard to go back to prepackaged.
My favorite part of this recipe is the hot banana peppers. There is something addicting about the spicy, vinegary, crunch of a pickled banana pepper.
Not only are these pinwheels easy and mess free, but they also have a beautiful, colorful presentation.
These pinwheels are best served fresh they day they are made but can be stored in an airtight container in the refrigerator for up to 3 days. Although the tortillas can be made ahead of time and frozen, the pinwheels cannot be frozen and thawed because of the lettuce.
Print Recipe
Italian Sub Pinwheels
Equipment
- mixing bowl
- cutting board
- plastic wrap
- Sharp knife
Ingredients
- 10 Flour tortillas
- 1 8oz package Cream cheese
- 1/4 cup Black olives, chopped
- 1/4 cup Red onion, diced
- 1/4 cup Banana peppers, chopped
- 1 tsp Oregano
- 1 Roma tomato, diced
- 5 Romaine lettuce leaves
- 1 jar Roasted red peppers
- 10 slices provolone cheese
- 20 slices Pepperoni, large
- 20 slices Salami, large
Instructions
- Soften cream cheese in the microwave for about 30 seconds, just enough to make it easier to mix in ingredients.
- Add chopped black olives, diced red onions, diced banana peppers, and oregano to the bowl and stir to combine.
- Gather all other ingredients and set out to prepare the wraps.
- Place one tortilla on a cutting board. Spread 2 tbsp of cream cheese mixture over the entire tortilla.
- Place one leaf of lettuce in the middle of the tortilla.
- Spread 1 tbsp of diced tomatoes on top of the lettuce leaf.
- Place one roasted red pepper on the diced tomatoes.
- Next, layer provolone, 2 slices of pepperoni, and 2 slices of salami on top of the vegetables.
- Roll the tortilla tightly with the ingredients tightly in the middle.
- Wrap with plastic wrap to hold the tortilla tight.
- Continue with the remaining 9 tortillas.
- Place the wrapped tortillas into the refrigerator for at least 30 minutes.
- When ready to serve, remove from the refrigerator, remove plastic wrap, and cut in 2-inch pinwheels.
- Serve immediately.
- These pinwheels are best fresh, but can be stored in an airtight container, refrigerated for up to 3 days.
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