Salami Wraps Recipes

Steps:

• In a small bowl, combine the cream cheese, salami and pickle relish., Spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate for 15 minutes. Unwrap and cut each tortilla into 1-in. slices.

Steps:

• Mix together the cream cheese and chives in a bowl. Cut the pimentos into small pieces.
• Spread a thin layer of the cream cheese mixture onto a salami slice; fold in half, then half again to form a wedge shape. Thread 2 pieces of pimento onto toothpicks and use to secure the roll-up. Repeat for the remaining salami slices.
• Slice the roll-ups in half and serve on a platter.

Steps:

• Mix cream cheese, dill, chives, and lemon juice together in a bowl.
• Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

Steps:

• Spread cream cheese spread evenly over tortillas, covering completely.
• Arrange salami over cheese spread, covering bottom half of each tortilla. Top salami with coleslaw, bell pepper and lettuce.
• Roll up each tightly; wrap individually in plastic wrap. Refrigerate until completely chilled, at least 1 hour.
• To serve, trim off ends of each roll; cut each into 8 slices.

Steps:

• Heat oven to 400ºF.
• Place 1 salami slice on each wonton wrapper; roll up tightly.
• Place, seam sides down, on baking sheet; brush with dressing.
• Bake 10 to 12 min. or until lightly browned.

Steps:

• In a large bowl, mix mayonnaise, cider vinegar, sugar, and dried dill. Add coleslaw mix, stirring to coat.
• In a small bowl, mix horseradish mustard with pickle relish. Spread mixture on 2 sandwich wraps, leaving a 2-inch border. Top with salami, coleslaw mixture, and red onion, dividing all evenly.
• Fold in two opposite sides about an inch each, then roll from one of the open sides to enclose. Wrap in parchment, if desired, then in plastic; refrigerate at least 30 minutes before slicing.

Steps:

• Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

Steps:

• Remove the stem form the pepperoncini pepper and stuffed with soft cream cheese and place onto a pieces of dry salami and wrap and using a toothpick to hold together.

Steps:

• Stir together Balsamic Mustard Spread ingredients until well blended.
• Sprinkle cider vinegar, salt and pepper over the onion and avocados.
• Spread a heaping Tbsp of Balsamic Mustard Spread on each tortilla.
• Leaving a 1 1/2-inch border at one side of tortilla, scatter half the onion slices over the spread, then top with the greens.
• Scatter avocado wedges, salami strips and the rest of the onion on top of the greens.
• Starting with the side of each tortilla with no border, roll toward the side with a border; press edge of tortilla with border against the wrap, allowing the sauce to seal the sandwich (use more sauce if necessary).
• Eat at once or wrap in plastic wrap and refrigerate.