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!
Servings 15 Servings
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
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
- Meat: I used chicken and salami. Ham, capicola (Hot ham), or mortadella would also be tasty.
- Tortillas: I used 10-inch burrito flour tortillas.
- Cream Cheese: To quickly soften cream cheese float foil package in a bowl of warm water for around 5 minutes.
- This is one of the recipes that gets better as it sets! Make 12-24 hours in advance.
- I like to make the olive salad the night before as well to allow the flavors to come together.
- Don’t overfill your tortillas, this will make them tricky to roll and cut.
- Use a sharp knife for clean cuts and perfect pinwheels. Slice just before serving.
- Refrigerate leftovers for up to 3 days.