The wrap stuffed with salami, pepperoni and a selection of cheeses is a symphony of flavors wrapped in a soft tortilla. The salami, with its characteristic intensity, harmonizes perfectly with the spiciness of the pepperoni, creating an explosion of taste. The fusion of melted provolone, mozzarella and parmesan cheeses provides an irresistible creaminess. Wrapped in mayonnaise and Dijon mustard, each bite is a balanced experience between spicy, salty and creamy. Add lettuce leaves, tomatoes or pickles for a touch of freshness. This wrap is a culinary delight that will satisfy meat lovers and cheese connoisseurs alike.
INGREDIENTS
- 4 whole wheat tortillas or your choice
- 100g sliced salami
- 100g sliced Calabrian sausage
- 4 slices of provolone cheese
- 4 slices of mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- Washed and dried lettuce leaves
- Sliced tomato (optional)
- Pickles (optional)
PREPARATION METHOD
- Preparation of ingredients:
- First mix the mayonnaise and Dijon mustard in a small bowl.
- Wraps assembly:
- Then heat the tortillas slightly in a frying pan or in the microwave to make them more malleable.
- Spread the mayonnaise-mustard mixture on each tortilla.
- Layers of Ingredients:
- Distribute the slices of salami and Calabrian sausage over the sauce mixture.
- Place a slice of provolone cheese and a slice of mozzarella cheese on top of the meat.
- Sprinkle with grated Parmesan cheese.
- Addition of Vegetables:
- Add washed and dried lettuce leaves to the center of each tortilla.
- If you like, add tomato slices and pickles for a fresh, crunchy touch.
- Fold and roll up:
- Fold up the side edges of the tortilla and roll tightly into a wrap.
- Serve:
- Finally, cut in half diagonally and serve your wraps with salami, pepperoni and cheese.
These wraps offer the convenience of a quick and tasty meal, with a delicious combination of salami, pepperoni and melted cheeses. Perfect for a lunch or snack filled with intense flavors and varied textures.
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