Italian Valley Wrap
Italian Valley Wrap

Add zing to your sandwiches by using Valley Wraps instead of plain old bread. This Valley Wrap recipe brings a touch of Italy right to your home!

  • 1 sheet Valley Wraps.
  • 4 oz. vegetable cream cheese.
  • 6 thin slices mortadella.
  • 8 slices of salami.
  • 3 slices provolone.
  • 1/4 cup chopped wax peppers.
  • 1/2 cup alfalfa sprouts.
  • 1 tsp. dried oregano.
  • Spinach leaves.
  1. Apply softened cream cheese or other low-moisture spread on a sheet of Valley Wraps. Sprinkle oregano over cream cheese layer.
  2. Add thin layers of your favorite ingredients, using high-moisture items with care. Start with the meat and cheese, add the veggies, and then top with spinach.
  3. Tightly roll the Valley Wrap jelly-roll style, and wrap snugly in plastic. Allow an extra 6″ of plastic wrap for the ends, and twist to close. Refrigerate at least 4 hours, preferably overnight, before serving.
  4. Leave Valley Wrap in plastic wrap until just before serving, and slice into individual servings.