Italian Valley Wraps

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 sheetValley Lahvosh Wraps
4 ouncesVegetable cream cheese
6 thin slicesMortadella
8 slicesSalami
3 slicesProvolone
¼ cupsChopped cherry tomatoes
¼ cupChopped wax peppers
½ cupAlfalfa sprouts
1 teaspoonDried 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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