Ingredients:

  • 8 oz block full fat Cream Cheese, softened
  • 2 Tbsp Mayonnaise
  • 1 tsp Dry Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tsp Red Wine Vinegar
  • 1/2 tsp Black Pepper, freshly ground
  • Pinch Salt (taste first)
  • 4 Large Lavash Bread or Burrito-sized Tortillas
  • 12 slices Sliced Provolone Cheese, thinly sliced
  • 6 oz Salami (Genoa or Cotto), thinly sliced
  • 6 oz Capicola or Hot Ham, thinly sliced
  • 4 oz Pepperoni or Mortadella, thinly sliced
  • 1/2 cup Roasted Red Peppers, drained and patted dry
  • 1/4 cup Sliced Banana Peppers, drained well
  • 1 Tbsp Finely Diced Red Onion (optional)
  • 1 cup Shredded Romaine Lettuce (optional)

Instructions:

  1. Prepare the Herby Spread: In a mixing bowl, thoroughly combine the softened cream cheese, mayonnaise, Italian seasoning, garlic powder, red wine vinegar, pepper, and salt. Whisk or stir until completely smooth and homogeneous. Taste and adjust seasoning as needed.
  2. Layer the Wraps: Lay one lavash sheet or tortilla flat on your work surface (warm tortillas slightly for pliability). Spread one-quarter of the cream cheese mixture evenly across the entire surface of the wrap, going nearly to the edges. Place 3 slices of Provolone evenly over the spread.
  3. Add the Filling: Layer one-third of the cured meats (Salami, Capicola, Pepperoni) over the cheese, ensuring the meat covers the entire surface edge-to-edge. Sprinkle one-quarter of the drained roasted red peppers, banana peppers, and red onion lightly over the meat. Gently press the shredded Romaine onto the filling, if using. Repeat steps for all 4 wraps.
  4. The Tight Roll and Chill (Crucial Step!): Starting at the edge closest to you, roll the wrap up as tightly as possible. Squeeze slightly to compress the ingredients. Finish with the seam side down. Wrap the finished roll immediately and very tightly in plastic cling film. Twist the ends of the film for maximum compression.
  5. Refrigerate: Place all wrapped rolls in the refrigerator for a minimum of 30 minutes, but ideally 1 hour. This allows the cream cheese to firm up and ensures clean, beautiful slices.
  6. Slice and Serve: Once chilled and firm, unwrap the rolls. Using a very sharp knife, trim off the messy ends. Cut each roll into 6–8 uniform 1-inch (2.5 cm) pinwheels. Arrange on a platter and serve immediately.