These Antipasto Wraps are absolutely loaded with flavour. They’re quick, easy and perfect for lunch!
The other great thing about these wraps is they’re so versatile. Antipasto is open to endless possibilities, but here I’ll show you exactly how I like mine! Follow me…
This is the pièce de résistance in these wraps. If you’ve never tried pesto mayo before I promise you’ll be slathering it over just about everything once you’ve tried it. Put simply, all you need is:
- Mayo – Full fat of course.
- Pesto – Basil pesto always, preferably homemade!
- Lemon Juice -This cuts through the richness of the sauce and adds a gentle, but vibrant kick of flavour.
The pesto mayo brings everything in the wrap together with a good kick of flavour. No mayo? No problem! Just use a dollop of pesto instead. I’ve tried this in the past and works just as well. I’m just a mayo fanatic as we all know 😛
When it comes to what kind of antipasto ingredients to use, you can really follow your tastebuds! For guidance though here’s what I recommend:
- Cured Meat – Here I use prosciutto and salami, but pepperoni, Bresaola and Capicola are all popular antipasto choices!
- Cheese – I opt for fresh mozzarella, but I’ve tried this with provolone before which works nicely!
- Veg – Here we’ve got sun dried tomatoes, artichoke hearts and Kalamata olives. Grilled aubergine/eggplant and marinated mushrooms would also work well!
- Greens – I recommend using rocket/arugula!
Whilst a lot of antipasti ingredients come in a brine/oil/marinade, I recommend patting them dry before constructing the wraps. Reason being the wrap will end up way too oil/damp otherwise. Don’t rinse with with water, you want to keep some of the yummy flavour the ingredients are wrapped in 😋
TOASTED Antipasto Wraps
You can eat these straight after you’ve folded the wrap, or you can do what I usually do and toast the wraps. This not only melts the mozzarella, but it also gives the wraps a crispy exterior and a nice smoky flavour.
To toast the wraps just gently rotate them with a pair of tongs in a scorching hot DRY griddle/frying pan.
Serving Antipasto Wraps
If you’re not toasting them you can make them ahead of time and chill in the fridge until needed. If you want to toast them from there you can do. I usually serve with fries but check out my sides for more inspo!
For another twist on Antipasti check out Antipasto Stuffed Chicken!
For more similar recipes check out these beauties too:
Easy and Delicious Wraps
Alrighty, let’s tuck into the full recipe for these antipasto wraps shall we?!
How to make Antipasto Wraps (Full Recipe & Video)
- Sharp Knife & Chopping Board
- Paper Towels
- Griddle Pan & Tongs (optional)
Ingredients (check list):
- 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
- 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.
Quick 1 min demo!
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