Muffuletta Roll Ups

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These muffuletta roll-ups feature zesty olive salad, flavorful meat, and plenty of cheese. It tastes like my favorite cajun sandwich but in appetizer form.   This post is sponsored by Tony Chachere's. Thank you for supporting the brands that make this website possible.

Looking for something besides pasta salad, and corn on the cob for your summer picnic? Bring my muffuletta roll-ups. They have all your favorite flavors from this classic New Orleans sandwich in a bite-size roll-up.

The muffuletta was invented by an Italian grocery store owner who inserted all the typical lunch foods (giardiniera, meat, and cheese) into one simple sandwich. This reminds me a lot of our Pittsburgh sandwiches originally made this fries and coleslaw to serve to busy truckers.

When you see a need or problem, make a recipe to solve it!

Perfect for Summer Parties

• They require no stove or oven: Grill, chill, and done!

• Full of flavor: No bland sandwich here. Each layer: olives, meat, and spread are flavored with Tony Chachere's seasoning for flavor in every bite.

• Grab and Go: Easy to eat while mingling at picnics. I hate having to balance appetizers on a stick, or fancy canapes. These are easy to eat no matter where you are, or what you’re doing.

• No special equipment required. I make my olive salad using a Chef’s knife, into a food processor. No grill? No problem! Use an indoor grill pan, or bake your chicken instead.

• Easy to find ingredients: I can’t find Muffaletta bread or mortadella at my small-town grocery store, so this recipe uses some easy substitutions that anyone can find at their local store.

Ingredient Notes and Shopping Tips

1. Tony Chachere’s Creole Seasoning: Add the perfect flavor to dishes with one seasoning shaker. I used this recipe for the cream cheese spread, the grilled chicken, and the olive salad.

2. Meat: I used chicken and salami. Ham, capicola (Hot ham), or mortadella would also be tasty.

3. Tortillas: I used 10-inch burrito flour tortillas.

4. Cream Cheese: To quickly soften cream cheese float foil package in a bowl of warm water for around 5 minutes.

5. Oil and Vinegar: They really shine in this recipe, so use a high-quality brand for the best flavor.

Tips and Tricks

1. This is one of the recipes that gets better as it sets! Make 12-24 hours in advance.
2.  I like to make the olive salad the night before as well to allow the flavors to come together.
3. Don’t overfill your tortillas, this will make them tricky to roll and cut.
4. Use a sharp knife for clean cuts and perfect pinwheels. Slice just before serving.
5. Season each layer of your recipe. I seasoned my meat, cream cheese, and olive salad with Tony Chachere's Original Cajun Seasoning.

Storage

1. Keep at room temperature for 2 hours or less if it's warmer.

2. Refrigerate leftovers for up to 3 days. Store sealed in a plastic baggie so the tortillas don’t dry out.

More Appetizers To Try

Cheeseburger Dip

Deep Fried Jambalya

Philly Cheesesteak Egg Rolls

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📖 Recipe

Muffuletta Roll-Ups

Zesty olive salad topped with flavorful meats and cheeses. Your favorite Cajun sandwich in appetizer form. These are cool, creamy, and perfect for summer parties!

5 from 12 votes

Print Pin Rate

Course: Appetizer

Cuisine: Cajun

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Servings: 15 Servings

Author: Krystle Smith

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Ingredients

For the Olive Salad

• ▢ ½ Cup Green Olives Chopped
• ▢ ½ Cup Black Olives Chopped
• ▢ ¼ Cup Roasted Red Peppers Chopped
• ▢ 1 Clove Garlic Minced
• ▢ 2 Teaspoons Olive Oil
• ▢ 2 Teaspoons Red Wine Vinegar
• ▢ 1 Teaspoon Tony Chachere’s Original Creole Seasoning

For the Roll Ups

• ▢ 2 Chicken Breasts
• ▢ 1 Bottle Tony Chachere’s Chicken Marinade
• ▢ 2 8 Ounce Packages Cream Cheese Softened
• ▢ 2 Teaspoons Tony Chachere’s Original Creole Seasoning
• ▢ ½ Pound Salami
• ▢ ⅓ Pound Provolone Cheese
• ▢ ⅓ Pound Mozzarella Cheese
• ▢ 6 Large Flour Tortillas

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Instructions

• Add chicken and 1 cup of marinade to a plastic baggie. Refrigerate for at least 30 minutes. Heat grill over medium high heat. Cook chicken breast for around 8 minutes per side or until it reaches 165 degrees F. Cool and shred.
• In a small bowl, combine all olive salad ingredients. Set aside in the refrigerator.
• In a small bowl, combine cream cheese and creole seasoning. Spread evenly over tortillas.
• Spread with olive salad. Then, top with chicken, salami,provolone, and mozzarella.
• Roll up tortillas, and wrap in plastic wrap. Refrigerate for at least 3 hours. Slice, serve, and enjoy!

Notes

Ingredient Notes and Shopping Tips

1. Meat: I used chicken and salami. Ham, capicola (Hot ham), or mortadella would also be tasty. 
2. Tortillas: I used 10-inch burrito flour tortillas. 
3. Cream Cheese: To quickly soften cream cheese float foil package in a bowl of warm water for around 5 minutes.

Tips and Tricks

1. This is one of the recipes that gets better as it sets! Make 12-24 hours in advance.
2.  I like to make the olive salad the night before as well to allow the flavors to come together. 
3. Don’t overfill your tortillas, this will make them tricky to roll and cut.
4. Use a sharp knife for clean cuts and perfect pinwheels. Slice just before serving. 
5. Refrigerate leftovers for up to 3 days.

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