Italian Korean Pinwheels Recipe

How to make it

1. Lay out the flour tortillas on a flat surface. Evenly spread about 2 tablespoons of Lee Kum Kee Sriracha Mayo Dressing/Spread over each tortilla, leaving a small border around the edges.

2. Place 2 slices of salami on each tortilla, followed by 2 slices of ham and 2 slices of provolone cheese. Sprinkle the shredded lettuce, roasted red peppers, chopped green onions, and chopped kimchi evenly over the meats and cheese.
3. Starting from one edge, tightly roll up each tortilla into a log shape. Ensure the roll is tight to keep the filling from falling out.
4. Wrap each tortilla roll in plastic wrap and refrigerate for at least 30 minutes. Chilling will help the rolls hold together better when sliced.
5. Starting from one edge, tightly roll up each tortilla into a log shape. Ensure the roll is tight to keep the filling from falling out.
6. After chilling, remove the plastic wrap and slice each roll into 1-inch thick pinwheels. Place on serving a platter and drizzle with additional Lee Kum Kee Sriracha Mayo Dressing/Spread. Enjoy!