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Italian Wraps

Photo: Kate Sears; Styling: Gerri Williams
Prep time 25 mins
Yield Serves 8


  • 8 10-inch sandwich wraps
  • 2 tablespoons mayonnaise
  • 12 ounces thinly sliced hard salami
  • 12 ounces thinly sliced provolone
  • 4 roasted red peppers, cut into thin strips
  • 4 cups loosely packed shredded romaine lettuce (about 4 oz. total)
  • 1/4 cup Italian dressing
  • Salt and pepper

Nutrition Information

  • calories 603
  • fat 35 g
  • satfat 15 g
  • protein 26 g
  • carbohydrate 45 g
  • fiber 5 g
  • cholesterol 77 mg
  • sodium 1898 mg

How to Make It

  1. Place 1 wrap on a work surface and spread thinly with mayonnaise. Leaving a 2-inch border on the left side, layer salami, provolone and roasted peppers on the wrap.

  2. Toss romaine with dressing in a large bowl and scatter a small amount over top of open wrap. Season with salt and pepper.

  3. Fold the unfilled side of the wrap over the filling. Starting at the bottom, loosely roll the sandwich into a cone shape. Secure with a toothpick. Repeat with remaining ingredients.