Roasted Red Pepper Pinwheels

Step-by-Step

Step 1: Lay tortilla flat on a cutting board. I use the Mission brand carb balance tortillas. Literally NO ONE can tell the difference.

Step 2: Spread a thin layer of cream cheese on the tortilla. Spread to the edges.

Step 3: Layer thin-sliced ham (we like Hillshire Farm Black Forest ham or honey ham). 4-5 pieces/tortilla. Leave about an inch at the top of the tortilla without anything on it. This will give you room when rolling it up!

Step 4: Layer with cheese slices. Colby jack or Mozzerella cheese works great. 2-3 slices.

Step 5: Add salami slices. 3 slices down the middle.

Step 6: Add roasted red peppers. These are the real MVP, for sure. Do not leave these out! I use the Mezzetta brand. Blot dry on a paper towel before layering.

Step 7: Remember that space you left at the top of the tortilla? Add another layer of cream cheese just in the spot. It will serve as glue when rolling it up!

Step 8: Roll it up as tight as you can! When rolling, go slow and be careful not to roll out all the ingredients you just layered. 

Step 9: Cut in the slices with a serrated knife.

Serve immediately or refrigerate for later.

Roasted Red Pepper Pinwheels

Print Recipe Pin Recipe

Course Appetizer, Main Course, Side Dish

Ingredients

  

• 1 tortilla (flour, carb balance)
• 1-2 Tbsp cream cheese (plain or garden vegetable)
• 4-5 slices deli ham (thin-sliced, honey or black forest)
• 2-3 slices cheese (thin-sliced, colby jack, mozzarella, provolone)
• 3 slices salami (thin-sliced)
• 5-6 strips roasted red pepper (Mezzetta brand)

Instructions

 

• Lay tortilla flat on a cutting board. I use the Mission brand carb balance tortillas.
• Spread a thin layer of cream cheese on the tortilla. Spread to the edges.
• Layer thin-sliced deli ham.
• Layer with cheese slices.
• Layer salami slices.
• Add roasted red peppers. Blot dry on a paper towel before layering.
• Add another layer of cream cheese at the top of the tortilla in the empty space.
• Roll it up as tight as you can!
• Cut into slices with a serrated knife. 8-10 slices.
• Serve immediately or refrigerate for later. Will last 3-4 days in the fridge.