Antipasto Wraps

3 wraps stacked on each other on wooden board with dip and fries blurred in background

Print Recipe

5 from 1 vote

These Antipasto Wraps are absolutely loaded with flavour. They're quick, easy and perfect for lunch!

Prep Time15

Cook Time0

Total Time15

Course: Lunch

Cuisine: Italian

Servings: wraps

Author: Chris Collins

Cost: £2 / $3

Equipment

Sharp Knife & Chopping Board
Paper Towels
Griddle Pan & Tongs (optional)

Ingredients

2 10" Tortilla Wraps
2x 4.40z/125g balls of Fresh Mozzarella, sliced & patted dry (could sub Provolone Cheese if you'd prefer)
20 Kalamata Olives, pitted & halved
12 Sun Dried Tomatoes, patted dry
10 slices of Salami (or pepperoni/ham/any other cured meats)
4 slices of Prosciutto
4 Artichoke Hearts, patted dry & quartered
2 tbsp Pesto Mayo (see notes)
2 handfuls Rocket/Arugula

Instructions

Lay 2 slices of prosciutto in the bottom centre of a wrap. Top with 5 slices of salami (overlapping as necessary). Top with mozzarella, followed by sun dried tomatoes, artichokes and olives. Drizzle with pesto mayo then top with a handful of rocket/arugula.
Fold the bottom of the wrap over the rocket, tightly fold in the sides, then tightly roll into a burrito style wrap. See notes for toasting option.

Video

Notes

a) Pesto Mayo - I usually make this in a bigger batch and store in the fridge for other sandwiches/wraps or even as a dip! You can play around with the ratios but I recommend 3/4cup/180g mayonnaise, 2-3 tbsp basil pesto and the juice of half a lemon (or to taste). Just combine in a bowl, taste test and adjust as needed. Alternatively you can just use pesto!

b) Excess Oil/Patting Dry - Important to pat the ingredients dry, especially if using artichokes/olives/sun dried tomatoes in oil. Don't rinse though, you want to keep some of the added flavour.

c) Toasted Wrap - Especially important to ensure the wrap isn't too oily inside or it starts to leak as you toast the wrap. To toast the wrap just use a pair of tongs to slowly rotate the wrap in a dry griddle or frying pan over HIGH heat.

d) Make Ahead - Only make ahead if not toasting (can toast before serving if you wish, just bring close to room temp or they won't heat right through). Tightly seal in the fridge for 2-3days, longer at your discretion.

e) Calories - per wrap:

Nutrition