Tortilla with salami may be very famous, but the versions are different and can be given in many ways. In addition, they are delicious and quick snacks for unexpected guests or a party.
How to choose the best ingredients for Tortilla pinwheels with salam, arugula, and black olives
Tortillas: you can use plain tortillas, but in Italian tastes, tortilla pinwheels with salami will also suit those with vines such as basil and oregano. It can also be whole grain tortillas. This shouldn’t affect the taste of our tortilla pinwheels.
Philadelphia cheese: Philadelphia cheese is essential because it moisturizes our tortillas and prevents them from drying out so quickly. You can use similar cheese for spreading.
Baby spinach: I love baby spinach because you don’t have to do much with them except washing. It is soft and juicy, and the stems are also suitable for consumption. However, if you have regular spinach at home, peel it from the stalks because they will spoil the taste.
Arugula: the arugula gives our tortilla pinwheels a distinctive spicy flavor and is, in my opinion, one of the key ingredients. How much you put it inside depends on how spicy our parity will be.
Salami: I use the classic salami, but you can add your favorites with spices, cheese, or pepperoni.
Tips and tricks
- How to wrap tortillas do it very tightly so that the pinwheels do not break and the filling does not fall out.
- Can be prepared tortillas pinwheels a few hours earlier. Then they should be kept in the refrigerator, well covered with cling film.
Italian tastes tortilla pinwheels with salami, arugula and black olives
Ingredients
- 2 tortillas
- 60 gr Philadelphia cream cheese
- 30 gr baby spinach
- 8 slices salami
- 15 pieces black olive
- 10 pieces dried tomatoes
Instructions
- Wash the rocket and spinach if needed and dry it (already washed versions). Smear the tortillas with Philadelphia cheese thoroughly over the entire surface.
- Put spinach, rocket, and torn pieces of salami on the tortillas.
- Sliced black olives (I divide one olive into 3 parts)
- Cut the dried tomatoes into strips about 1 cm wide each
- Put previously prepared black olives and sun-dried tomatoes on our tortillas.
- We wrap tightly in a roll. Cut into 2 cm thick strips and punch the cutter.
- It is good to roll the tortillas so that the end of it is in the place where we forge it with the cutter.Enjoy your meal!