A delicious, crispy snack made with either a basil pesto – or tomato base.
Ingredients (per batch):
Regular sized tortillas
1 – 2 Tbsp. basil pesto or tomato paste
1 small garlic clove, minced.
1 – 2 Tbsps. finely grated Parmesan or Pecorino cheese
Slices of West Peak Meats Salami
Grated Cheddar cheese
Optional: dried organum – if using the tomato base
Method:
Prepare the base:
For a basil pesto version: Spread pesto evenly over the tortilla
For a tomato version: Spread tomato paste or tomato sauce evenly, then sprinkle with minced garlic and dried organum.
Add layers:
Sprinkle grated Parmesan or Pecorino over the base. Layer slices of salami evenly on top. Add a generous sprinkle of grated cheddar cheese.
Roll and slice:
Roll the tortilla up tightly, but not so tight it tears. Slice the rolled tortilla in half.
Place both halves into the air fryer, don’t overlap. Cook in batches if you are making more than one. Air fry at 180°C for 10 minutes. Turn rolls over and continue frying for 3 – 5 minutes or until the wraps are golden and slightly crisp and the cheese melted.