Lavash sheets spiral around provolone, ham, salami, and tangy pepperoncini, turning the classic grinder into portable, party-ready pinwheels with big sub-shop flavor.
4 large lavash wraps or burrito-size tortillas
4 ounces sliced provolone cheese
8 ounces thinly sliced ham or capocollo
4 ounces thinly sliced salami or other cured meat
1 large tomato, thinly sliced
2 cups shredded romaine lettuce
4 thin slices red onion
1 tablespoon red wine vinegar
1 teaspoon dried oregano leaves
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1/2 cup drained, jarred sliced pepperonicini peppers
Lay wraps out on a clean work surface. Top with slices of cheese, ham, salami, and tomato to cover.
Toss the lettuce and onion with vinegar, oregano, pepper, and oil in a medium bowl. Evenly spread the lettuce mixture over the wraps. Top each evenly with pepperonicini.
Tightly roll each wrap lengthwise, secure with toothpicks if needed, then using a serrated knife, slice into 1-inch rounds.
