Serves 12

12 10-inch wraps in assorted flavors

1 cup mayonnaise

¼ cup pesto sauce, prepared

1 pound Genoa salami, thinly sliced

1 pound prosciutto, sliced

1 pound mortadella, sliced

1 pound hard salami or pepperoni, sliced

1 pound provolone cheese, sliced

1 pound mozzarella cheese, sliced

• Arrange flatbread wraps — preferably 4 each of spinach, tomato, and wheat — on a large work surface. Mix together mayonnaise and pesto sauce and lightly coat the center of each wrap with pesto-mayonnaise.

• Cover 3 wraps with Genoa salami, 3 with prosciutto, 3 with mortadella, and 3 with hard salami or pepperoni. Divide mozzarella and provolone over wraps as desired.

• Tightly roll each wrap into a long tube. Place 8 colorful toothpicks along each roll, evenly spaced. Slice each roll between toothpicks and place skewered spirals on a service platter.