Creole Italian Chopped Muffaletta Wrap
The muffuletta is a Sicilian style sandwich invented in New Orleans, where Italian, French, Cajun and Creole cooking styles blended to create a unique cuisine. This wrap is an easy version of the iconic New Orleans sandwich. This can also be made as po-boy, served on French bread.
Prep Time:
10 mins.
Yield:
4 Wraps or Sandwiches
Ingredients
- 2 cups shredded iceberg lettuce
- ½ cup Creole Italian Olive Salad
- ½ small red onion, finely sliced
- ¼ cup banana peppers, sliced
- 4 ounces sliced salami
- 4 ounces sliced capicola (or prosciutto, soppressata or other cured meat)
- 4 ounces mortadella (or deli ham)
- 2 ounces sliced mozzarella
- 2 ounces sliced provolone
- ¼ cup Blue Plate Mayonnaise
- 1 tablespoon red wine vinegar
- 1 teaspoon Creole or Cajun seasoning
- 4 large tortillas (or 4 lengths of po-boy bread)
Directions
- Spread the lettuce on a cutting board and top with the olive salad, red onion and banana peppers. Using a chef’s knife, roughly chop all the ingredients.
- Layer the salami, capicola, mortadella, mozzarella and provolone on top of the shredded lettuce mixture. Roughly chop the meats and cheese into the lettuce mixture. Once all of the ingredients are well chopped, add mayonnaise, red wine vinegar and Creole seasoning.
- Using a knife or a spatula, fold the mayonnaise into the mixture until well combined.
- Scoop the mixture onto the wraps, fold in the ends of each wrap and roll. Wrap each tightly in parchment paper, cut in half and serve.
