Salami Wrap with Dill and Cream Cheese

Whenever I need a quick and simple lunch that is full of flavor, I like to make a quick salami wrap.

Wraps are so versatile and can be made with pretty much any ingredient you have on hand.

Also, because they are layered and then rolled up, the flavors become concentrated. You get a little taste of everything in each bite.

How to Make Salami Wrap

This wrap is simple as can be. Gather ingredients like a large whole wheat or white tortilla, some salami, whatever vegetables you have on hand, and your favorite cheese spread.

Either use plain cream cheese or make your own homemade spread. I made my own out of cream cheese, yogurt, mayo, and some dill and dijon mustard.

Yogurt makes it more creamy and spreadable and mayo is added for extra tanginess. Either can be omitted if you prefer to stick with only cream cheese. The spread can be made several days in advance, and will intensify in flavor as it stays in the fridge.

Spread it evenly over the entire tortilla.

Next layer on your vegetables. I used carrots and pickles for crunch, and tomatoes for tanginess.

Bell peppers, cucumbers, spinach, and onions are also great additions.

Since the veggies tend to spill out easily, gently press them into the cream cheese to “glue” them in place.

As tempting as it might be, don’t overpack the wrap with veggies. You won’t be able to taste the cream cheese or salami. It will just taste like a salad wrapped in a tortilla! Instead, serve extra vegetables on the side.

Finally add a few pieces of salami on top of the veggies. Salami adds a savory and chewy component to the wrap.

Though I use low-sodium salami, it is still considered highly processed. I prefer to limit the amount of red and processed meats we eat. We don’t eat them daily and I try to limit the portion size to 1 serving or less per person.

Now gather one end of the tortilla and roll upwards towards the center. Make sure to roll it tightly so all the ingredients will be layered evenly between the rolls.

If you need a simple meal or don’t feel like cooking, choose some of your favorite ingredients and spices, and create your own sweet or savory wrap.

For an Indian twist, check out my lamb wrap here.

here are some other sandwiches and wraps to try

Indian Wrap with Kerala Lamb Curry
A savory and spicy wrap made with Kerala curries and condiments rolled in a whole wheat chapati.
Check out this recipe
Closeup of sliced chapati wrap with lamb curry, cabbage, and raita.
Lamb Burgers with Feta Sauce
Savory lamb burgers with both spicy and tangy flavors.
Check out this recipe
Closeup of lamb burger with feta sauce with cheese, spinach, and tomatoes.
Mushroom Grilled Cheese with Tomatoes and Garlic Aioli
Grilled cheese sandwich made with savory mushrooms, tart tomatoes, and tangy garlic aioli.
Check out this recipe
Joby's Test Kitchen plate mushroom grilled cheese with tomatoes and garlic aioli.
Egg Ham and Cheese Bagel Sandwich
Toasted bagel filled with fluffy eggs, savory mushrooms, and salty ham all held together with gooey cheese.
Check out this recipe

Sliced salami wrap with dill and cream cheese on plate.

Salami Wrap with Dill and Cream Cheese

Joby’s Test Kitchen
A savory wrap made with salami, crunchy veggies, and a creamy dill and cream cheese spread.
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 whole wheat tortillas
  • homemade spread (recipe below)
  • ½ small tomato, sliced, or ½ to ¾ cups grape tomatoes
  • 1 small carrot, diced or julienned
  • 1 small pickle or cucumber, diced or julienned
  • ½-1 oz low-sodium salami

Dill and Dijon Cream Cheese Spread (makes about 6½ tablespoons)

  • 2 oz cream cheese, softened
  • 1 tbsp yogurt
  • 2 tsps mayonaise, optional
  • 1-2 tsps fresh dill or ½-1 tsp dried dill
  • 1-2 tsps dijon or whole-grain mustard
  • 1 pinch garlic powder, optional
  • salt & pepper to taste

Instructions
 

  • Warm up the tortillas on a hot skillet for 30-60 seconds, flipping over a few times until it is soft and pliable.
  • Set aside on a plate for a few minutes to cool. Spread on the flavored cream cheese over each whole tortilla.
  • Place the tomatoes on top, slightly pressing them into the cheese spread. Layer on the carrots and pickle/cucumber.
  • Finally, evenly place the salami over the veggies. Starting on one side, roll up each tortillas tightly, making sure the ingredients don’t fall out.
  • Wrap in plastic wrap or parchment paper and chill in the fridge for 10-15 minutes, or up to a few hours. Slice in half and enjoy!
  • Dill and Dijon Cream Cheese Spread:
  • In a medium bowl, use a hand-held beater to whip the cream cheese until soft and fluffy.
  • Add in the rest of the ingredients and whip again until thoroughly mixed. Keep chilled in the fridge until ready to use, or up to 2-4 days.

Notes

Cream Cheese Spread: Yogurt makes it more creamy and spreadable. The mayo is added for extra tanginess. If you prefer, use all yogurt or stick with just the cream cheese. The spread can be made several days in advance, and will intensify in flavor as it stays in the fridge.
Veggies: The carrots and cucumber are only added for a bit of crunch. As tempting as it might be, don’t overpack the wrap with veggies. You won’t be able to taste the cream cheese or salami and instead, it will taste like a salad wrapped in a tortilla. Serve extra vegetables on the side.
Keyword cream cheese, mayonnaise, salami, sandwich, veggies, wrap

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