Stromboli Wraps

Mix the softened butter with Parmesan cheese in a small bowl until fully combined.

Lay out one large tortilla on a clean work surface and spread a thin layer of the butter-Parmesan mixture over the entire surface, covering edges evenly.

Layer the provolone cheese slices, salami, and ham in the center third of the tortilla, leaving about 1 inch on each side uncovered.

Distribute one quarter of the drained mushrooms and shredded mozzarella cheese over the meat and provolone layer.

Roll the tortilla tightly from bottom to top, tucking in the sides as you roll to seal in the filling.

Repeat steps 2-5 with the remaining 3 tortillas and filling ingredients to create 4 wraps total.

Heat a large skillet or griddle over medium heat and lightly butter or oil the surface.

Place the rolled stromboli wraps seam-side down on the hot skillet and cook for 3-4 minutes until golden brown and crispy on the bottom.

Carefully flip each wrap and cook the other side for 3-4 minutes until golden brown and the cheese begins to melt.

Transfer the cooked wraps to a cutting board and let rest for 1-2 minutes before serving.

Slice each stromboli wrap in half diagonally and serve warm, optionally accompanied by heated marinara or pizza sauce for dipping.