Italian Valley WrapsAdd 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 Lahvosh Wraps | | 4 ounces | Vegetable cream cheese | | 6 thin slices | Mortadella | | 8 slices | Salami | | 3 slices | Provolone | | ¼ cups | Chopped cherry tomatoes | | ¼ cup | Chopped wax peppers | | ½ cup | Alfalfa sprouts | | 1 teaspoon | Dried oregano | | Apply softened cream cheese or other low-moisture spread on a sheet of Valley Wraps.
Add thin layer of remaining ingredients or your favorite meats and cheeses, using high-moisture items with care.
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. Leave Valley Wrap in plastic wrap until just before serving, and slice into individual servings. |
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