Salami Roll-Ups

These salami roll-ups are a no-cook party appetizer you can assemble hours ahead and slice right before serving. Flour tortillas spread with cream cheese act as the base, then salami slices, avocado, chopped tomato, and shredded lettuce get layered on top before rolling everything into a tight log.

The cream cheese is the glue. It holds the fillings in place and seals the tortilla shut after rolling. Use softened cream cheese so it spreads thin and even without tearing the tortilla.

Press the avocado and tomato into the cream cheese as you go. This locks them in position so they don’t shift when you roll, and every slice of the finished pinwheel has a balanced distribution of filling.

Chilling for several hours, or even overnight, firms everything up. Cold roll-ups slice cleanly into neat one-inch rounds. Cutting them at room temperature leads to squished, messy pinwheels.

Kitchen Tips

• Use large burrito-size tortillas for the best ratio of filling to wrap. Smaller tortillas make rolls that are mostly bread.
• Shred the lettuce finely. Long, leafy pieces stick out of the ends and make rolling difficult.
• Slice with a sharp, serrated knife using a gentle sawing motion. Pressing straight down compresses the filling.
• Arrange pinwheels cut-side up on a platter so the spiral pattern shows.

Variations

• Italian version: Swap salami for prosciutto and add a layer of fresh basil leaves and roasted red peppers.
• Spicy kick: Spread a thin layer of pickled jalapeño slices over the cream cheese before adding the salami.
• Turkey club: Use deli turkey, crumbled bacon, and a smear of ranch dressing instead of cream cheese.