Ingredients:

  • 4 large flour tortillas (10-12 inch diameter), approximately 1120g total
  • 8 ounces cream cheese, softened, 225g
  • 4 ounces thinly sliced salami, 113g
  • 1/4 cup finely chopped green onions (scallions), 30g
  • 2 tablespoons milk or cream, 30 ml
  • 1 tablespoon Dijon mustard, 15 ml
  • 1/2 teaspoon garlic powder, 2.5 ml
  • 1/4 teaspoon black pepper, freshly ground, 1 ml

Instructions:

  1. In a large bowl, combine the softened cream cheese, chopped green onions, milk/cream, Dijon mustard, garlic powder, and pepper. Mix well until smooth and creamy.
  2. Lay a tortilla flat on a clean work surface. Spread approximately one-quarter of the cream cheese mixture evenly over the tortilla, leaving a small border at the edge. Arrange a layer of salami slices evenly over the cream cheese. For salami cream cheese roll ups, this is key
  3. Starting from one edge, tightly roll up the tortilla into a log. Wrap tightly in plastic wrap, ensuring there are no air pockets.
  4. Repeat steps 2 and 3 with the remaining tortillas and ingredients. Refrigerate the wrapped roll-ups for at least 1 hour (ideally 2 hours or longer) to allow them to firm up.
  5. Once chilled, remove the roll-ups from the refrigerator. Using a sharp knife, trim off the ends (about 1/2 inch) of each roll-up. Slice the roll-ups into 1/2-inch thick pinwheels. Arrange on a platter and serve chilled.