# What You'll Need:
→ Wraps
01 - 4 large flour tortillas, burrito size
→ Meats
02 - 4 ounces thinly sliced deli ham
03 - 4 ounces thinly sliced Genoa salami
04 - 4 ounces thinly sliced pepperoni
→ Cheeses
05 - 4 ounces provolone cheese, thinly sliced
→ Vegetables and Condiments
06 - 1/2 cup roasted red peppers, drained and chopped
07 - 1/2 cup banana pepper rings, drained and chopped
08 - 1 cup shredded iceberg lettuce
09 - 1/4 cup sliced red onion
→ Dressing
10 - 1/4 cup mayonnaise
11 - 1 tablespoon red wine vinegar
12 - 1 teaspoon dried Italian herbs
13 - 1/4 teaspoon garlic powder
14 - Salt and black pepper to taste
# How to Make It:
01 - In a small bowl, whisk together mayonnaise, red wine vinegar, Italian herbs, garlic powder, salt, and black pepper until smooth and well combined.
02 - Lay out a tortilla on a clean work surface. Spread a thin, even layer of dressing over the tortilla, leaving a 1/2-inch border around all edges.
03 - Distribute a quarter of the ham, salami, pepperoni, and provolone cheese evenly across the dressed tortilla in overlapping layers.
04 - Sprinkle the chopped roasted red peppers, banana peppers, shredded lettuce, and red onion evenly over the meat and cheese layer.
05 - Starting from one edge, tightly roll the tortilla into a compact log, tucking in the sides as you roll. Repeat this process with the remaining three tortillas and fillings.
06 - Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling period makes slicing cleaner and helps pinwheels hold their shape.
07 - Using a sharp knife, slice each chilled roll into 1-inch thick pinwheels. Arrange on a serving platter and serve chilled, optionally accompanied by extra dressing for dipping.
