Italian Korean Pinwheels Recipe
What You Will Need
Ingredients
- 4 large flour tortillas (10-inch size)
- 16 slices deli salami
- 8 slices deli ham
- 8 slices provolone cheese
- 1 cup shredded lettuce
- 1/2 cup roasted red peppers, sliced
- 1/4 cup chopped green onions
- 1/4 cup chopped kimchi
Seasoning
- 1/2 cup Lee Kum Kee Sriracha Mayo Dressing/Spread (cage-free eggs)
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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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.
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Wrap each tortilla roll in plastic wrap and refrigerate for at least 30 minutes. Chilling will help the rolls hold together better when sliced.
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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.
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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!
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