OttoChef AI Logo
OttoChef AI
Sign InGet Started
Italian Antipasto Wraps with Herb Vinaigrette

Italian Antipasto Wraps with Herb Vinaigrette

Lunch
Prep Time
20min
Cook Time
0min
Servings
10
Calories
320
Chef's Note

For the best texture and flavor, make sure to drain the roasted red peppers and artichoke hearts thoroughly before adding them to the wraps. This prevents the tortillas from becoming soggy. You can also prepare the vinaigrette a day ahead and store it in the refrigerator to save time and allow the flavors to meld.

Tags
Italian
lunch
wraps
antipasto
quick
cold
no-cook
make-ahead
pork
cheese
Ingredients

  • 10 each large flour tortillas

  • 10 slices provolone cheese

  • 20 slices genoa salami

  • 10 slices prosciutto

  • 1 cup roasted red peppers

  • 1 cup artichoke hearts

  • 3 cups mixed greens

  • 1/2 cup fresh basil leaves

  • 1/3 cup extra virgin olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • 1 tablespoon fresh oregano

  • 1 teaspoon fresh thyme

  • 1 clove garlic

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Prepare the herb vinaigrette by mincing 1 clove of garlic and finely chopping 1 tablespoon of fresh oregano and 1 teaspoon of fresh thyme.

  • 2

    In a small bowl, whisk together 1/3 cup of extra virgin olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, the minced garlic, chopped herbs, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.

  • 3

    Drain and chop 1 cup of roasted red peppers and 1 cup of artichoke hearts into bite-sized pieces.

  • 4

    Lay out the 10 large flour tortillas on a clean work surface.

  • 5

    Place 1 slice of provolone cheese on each tortilla, positioning it slightly off-center.

  • 6

    Layer 2 slices of genoa salami and 1 slice of prosciutto on top of each cheese slice.

  • 7

    Distribute the chopped roasted red peppers and artichoke hearts evenly among the tortillas.

  • 8

    Add a small handful (about 1/4 cup) of mixed greens to each wrap.

  • 9

    Tear the 1/2 cup of fresh basil leaves and sprinkle them over the greens.

  • 10

    Drizzle about 1 tablespoon of the herb vinaigrette over each wrap's filling.

  • 11

    To roll the wraps, fold the bottom edge of each tortilla up over the filling, then fold in the sides and continue rolling from the bottom until completely wrapped.

  • 12

    Cut each wrap in half diagonally and secure with toothpicks if needed.

  • 13

    Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 4 hours before serving.

Nutrition Information (per serving)
320
Calories
12g
Protein
24g
Carbs
19g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!