4 large tortillas
8 ounces cream cheese, softened
1 tablespoon Italian seasoning
1 teaspoon seasoned pepper
1/4 cup banana peppers, chopped
1/4 cup roasted red peppers, chopped
16, give or take slices Genoa salami
16, give or take slices of ham
1 pack pepperoni, sandwich size slices
16 slices Provolone cheese
1 large tomato, thinly sliced (remove some of the juice and seeds)
romaine lettuce leaves
In medium bowl, combine cream cheese, banana peppers, roasted red peppers, Italian seasoning and pepper. Mix with spoon until all ingredients are well combined. Spread about three tablespoons of cream cheese mixture onto a tortilla. On top of the cream cheese mixture, place 3-4 slices of salami, 4-6 slices of pepperoni, 2-4 slices of ham, and 3-4 slices of Provolone cheese, leaving about 1/2-inch border around the edge. Top with two slices of tomato and a few pieces of lettuce. Roll tortilla up tightly. (When I was rolling, the ingredients started to push out of the other end. So I rolled about halfway, then unrolled and started from other end. That worked well) Roll tightly in plastic wrap and refrigerate at least 30 minutes. Make 1-2 inch slices, creating pinwheels. Repeat with remaining tortillas and fillings. Serve immediately or refrigerate until you’re ready to serve.
