Italian Grinder Pinwheel
These 10-minute pinwheels pack all the flavor of a classic deli sub into a quick, lavash wrap. Made with savory deli meats, sliced provolone, tangy banana peppers, and an easy Italian cream cheese spread, they are perfect for a fast lunch, weekly meal prep, or a casual party bite.#ItalianGrinderPinwheels
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: ~22-24 pinwheels
Ingredients
- 2 Sheets Lavash Bread
- 6 ounces cream cheese, room temperature
- 1 Tablespoon Chupacabra Italian Seasoning
- 10 slices of provolone
- 8 slices of black forest deli ham
- 12 slices of Genoa salami
- 12 slices of sandwich pepperoni
- 1/2 cup banana pepper rings, drained well
Instructions
- In a bowl, mix together the cream cheese and Chupacabra Italian Seasoning; set aside.
- On a sheet of lavash bread, spread half of the cream cheese mixture in an even layer, reaching the edges.
- Place 5 slices of provolone in a single layer on top of the spread, followed by 4 slices of ham, 12 slices of salami, and 12 slices of sandwich pepperoni. Sprinkle half of the chopped banana peppers over the wrap, then roll it up.
- Starting with the long edge closest to you, lift the lavash and fold it firmly up and over, tucking it snugly to create a tighter center core.
- Using both hands, gently roll the lavash away from you. Keep your fingers spread out and apply even, gentle pressure.
- Place a piece of plastic wrap down, then place the finished seam-side-down wrap on top. Pull up the side of the plastic wrap closest to you, then tightly wrap the log away from you until it’s fully covered.
- wist the ends tightly, pushing in to compress the wrap and remove the air. Tuck the twisted ends under the log and refrigerate for at least 30 minutes to chill before slicing.
- Repeat the above process for the 2nd lavash sheet.
- Store in the fridge for up to 4 days before serving.