Dominican Salami and Cheese Wrap

Name: Dominican Salami and Cheese Wrap
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 4 oz (115 g) Queso de freír (Dominican fried cheese), cut into 4 slices, about ½ inch (1.25 cm) thick; 4 oz (115 g) Dominican salami, sliced thin, about ⅛ inch (3 mm) thick; 2 each Large flour tortillas (10-inch / 25 cm), at room temperature; 1 each (150 g) Ripe avocado, halved, pitted, and sliced lengthwise into ¼-inch (6 mm) slices; ¼ each (60 g) Red onion, thinly sliced into half-moons; 2 tbsp (6 g) Fresh cilantro, leaves only, finely chopped; ½ each (85 g) Ripe tomato, diced into ½-inch (1.25 cm) pieces, seeds optional (optional); ½ each (50 g) Lime, cut into wedges; 2 tbsp (30 ml) Olive oil, divided for pan-frying; to taste Salt; to taste Black pepper

From the MyKitchenBank Kitchen

A Dominican-inspired wrap featuring pan-fried queso de freír (a high-heat cheese that crisps beautifully without melting) paired with sliced Dominican salami, fried until the edges curl and brown. Fresh avocado, thinly sliced red onion, and cilantro complete this quick, savory meal that captures the essence of Dominican street food. Perfect for a quick lunch or snack.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: 2 wraps

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Steps

Before you start

Cut the queso de freír into slices and keep cold until ready to fry—cold cheese fries more evenly without melting
Slice the Dominican salami thin so it crisps on the edges while staying tender inside
Prep all vegetables before you begin cooking, since the pan-frying is quick
Have flour tortillas at room temperature so they warm and soften easily

1
Prep vegetables
- Cut the avocado in half lengthwise around the pit.
- Remove the pit and slice each half into ¼-inch (6 mm) slices.
- Thinly slice the red onion into half-moons, about ⅛ inch (3 mm) thick.
- Chop the cilantro leaves finely.
- If using tomato, dice it into ½-inch (1.25 cm) pieces.
- Cut the lime into wedges.
- Set all vegetables on a plate.
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Ready when: All vegetables are prepped and ready to use
Tip: Slice avocado just before assembling to prevent browning
2
Slice the proteins
- Cut the queso de freír into 4 equal slices, each about ½ inch (1.25 cm) thick.
- Slice the Dominican salami into thin rounds, about ⅛ inch (3 mm) thick—you should have 12–16 slices total.
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Ready when: Cheese is in 4 even slices; salami is uniformly thin
Tip: Use a sharp knife to slice the salami cleanly; a dull knife will tear it
3
Heat and pan-fry salami
- Place a 10–12 inch (25–30 cm) skillet over medium-high heat and add 1 tablespoon (15 ml) of olive oil.
- Once the oil shimmers (about 30 seconds), carefully add the salami slices in a single layer, working in two batches if they don't fit comfortably.
- Fry for 1–2 minutes per side until the edges are crispy, slightly curled, and lightly browned.
- The salami will darken as it cooks and release its fat.
- Transfer to a plate and set aside.
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Ready when: Salami edges are crispy, curled, and golden brown
Tip: Don't overcrowd the pan; salami will steam instead of fry if packed too tightly
4
Pan-fry the cheese
- Add the remaining 1 tablespoon (15 ml) of olive oil to the skillet if needed (the residual fat from the salami may be sufficient).
- Place the queso de freír slices in the pan—fry in two batches if needed to avoid crowding.
- Fry for 2–3 minutes per side until the exterior is golden brown and crispy, but the cheese still holds its shape and doesn't melt into the pan.
- The interior should be warm and slightly soft.
- Transfer to the plate with the salami.
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Ready when: Cheese has a crispy, golden-brown exterior and holds its shape without melting
Tip: If the cheese begins to melt or leak, lower heat immediately and work in smaller batches—queso de freír should fry, not melt
5
Warm tortillas
- Wipe the skillet clean with a paper towel or use a separate skillet.
- Heat over medium heat.
- Place one flour tortilla directly on the skillet and warm for 10–15 seconds, then flip and warm the other side for another 10–15 seconds.
- The tortilla should be warm, soft, and pliable.
- Repeat with the second tortilla.
- Transfer to a plate and keep stacked to retain warmth.
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Ready when: Tortillas are warm and flexible, with light spotting (optional)
Tip: Don't overheat—tortillas can dry out quickly. Warm them just before assembling
6
Assemble the wraps
- Lay the first warm tortilla flat on a clean work surface.
- Layer down the center: half of the fried salami slices and half of the fried cheese slices.
- Top with half of the avocado slices, red onion, cilantro, and tomato (if using).
- Squeeze a little lime juice over the filling and season with salt and pepper to taste.
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Ready when: Fillings are layered inside the tortilla
Tip: Don't overfill—too many layers make the wrap difficult to close and eat
7
Roll and serve
- Fold the left and right sides of the tortilla inward by about 2 inches (5 cm), then fold the bottom edge up and roll tightly toward the top, creating a snug cylindrical wrap.
- The filling should be secure inside.
- Repeat with the second tortilla.
- If desired, cut each wrap in half diagonally.
- Serve immediately while the fried salami and cheese are still warm.
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Ready when: Wraps are tightly rolled and filling is secure
Tip: Serve right away—the longer wraps sit, the softer the tortilla becomes and the easier it is to fall apart

Good to know

Tips

For extra flavor, rub the warm tortillas with a cut lime or brush them with cilantro-infused oil before adding fillings
Queso de freír can be found at Latin American, Caribbean, or Dominican markets—ask the butcher or deli staff if you don't see it
Keep everything hot: the fried salami and cheese lose their appeal as they cool. Have all components ready before you start frying
For a spicier wrap, add a pinch of cayenne pepper to the olive oil before pan-frying, or serve with Dominican hot sauce on the side

Make ahead

The salami and cheese can be pan-fried up to 2 hours ahead. Reheat briefly in a skillet over medium heat (about 1–2 minutes per side) just before assembling. Vegetables can be prepped up to 2 hours ahead and stored covered in the refrigerator; cut avocado no more than 30 minutes before assembly to prevent browning.

Storage & reheating

Best served fresh and warm immediately after assembly. Leftover fried salami and cheese can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet before eating. Assembled wraps do not store well—the tortilla will soften and the filling may separate. It's best to assemble wraps to order.

Substitutions

Queso de freír (Dominican fried cheese) → Halloumi cheese or queso fresco. Both hold their shape when fried. Halloumi will soften slightly, while queso fresco stays more crumbly. Pan-fry until golden on both sides, 2–3 minutes per side.
Dominican salami → Spanish chorizo or Italian pepperoni. These are spiced differently but provide a similar cured-meat flavor. Slice thin and pan-fry until the edges are crispy.
Large flour tortillas (10-inch / 25 cm) → Corn tortillas (2–3 larger ones) or thin flatbread. Corn tortillas are more delicate; handle gently when wrapping. Flatbreads are sturdier and work well as an alternative.
Red onion → White onion or sweet yellow onion. White onion is sharper; yellow onion is milder and slightly sweet. Slice thinly and use the same quantity.