Best 5 Antipasto Wraps Recipes

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**Indulge in a Symphony of Mediterranean Flavors with Our Antipasto Wrap Recipe Collection**

Embark on a culinary journey through the vibrant streets of Italy with our enticing collection of antipasto wrap recipes. These delectable wraps burst with the essence of the Mediterranean, offering a harmonious blend of cured meats, tangy cheeses, roasted vegetables, and fresh herbs, all wrapped in soft and supple tortillas.
From the classic Italian combination of prosciutto, mozzarella, and basil to the more adventurous fusion of grilled chicken, feta cheese, and sun-dried tomatoes, our recipes cater to every palate.
Vegetarians will delight in the vibrant Caprese wrap, featuring juicy tomatoes, creamy mozzarella, and fragrant basil, while those with a penchant for spice will savor the spicy Calabrese wrap, bursting with spicy soppressata, provolone cheese, and roasted peppers.
For a lighter option, the fresh and flavorful Mediterranean wrap is a delightful combination of grilled zucchini, artichoke hearts, and feta cheese, drizzled with a tangy lemon-herb dressing.
And for those who prefer a heartier meal, the hearty Tuscan wrap is a feast of grilled chicken, roasted vegetables, and creamy goat cheese, wrapped in a warm and fluffy tortilla.

Let's cook with our recipes!

ITALIAN WRAP RECIPE



Italian Wrap Recipe image

This Italian wrap recipe stuffs antipasto favorites like salami, mozzarella, artichoke hearts, & kalamata olives into a low carb tortilla that's spread with a garlic basil cream cheese. It's the perfect lunch, snack, or casual party recipe. Adapted from Food.com

Provided by Diana Johnson

Categories     Lunch

Time 20m

Number Of Ingredients 11

8 ounces cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, peeled and pressed
6 Ole Mexican Foods Tomato Basil Xtreme Wellness! Tortilla Wraps
6 green leaf lettuce leaves
3⁄4 cup shredded mozzarella cheese
1⁄2 cup pitted kalamata olives, sliced
1⁄2 cup diced roasted red pepper
1⁄2 cup chopped water-packed artichoke hearts
4 ounces salami
4 ounces ham

Steps:

  • Gently mix cream cheese with the basil and garlic.
  • Spread each tortilla with the garlic basil cream cheese to within 1/4 inch of the edge.
  • Layer each tortilla with romaine, salami, ham, and cheese, leaving a little space on two opposite sides to fold in the ends.
  • Top each wrap with olives, roasted red peppers, and artichoke hearts.
  • Fold in the empty ends then tightly roll up the tortilla and cut each wrap in half on the diagonal.
  • If not serving immediately, wrap in plastic and refrigerate until serving.

Nutrition Facts : Calories 347 calories, Carbohydrate 19.4g grams carbohydrates, Cholesterol 68mg milligrams cholesterol, Fat 22.1g grams fat, Fiber 10.5g grams fiber, Protein 15.3g grams protein, SaturatedFat 11.3g grams saturated fat, ServingSize 1 wrap, Sodium 1136mg grams sodium, Sugar 1.4g grams sugar, TransFat 0 grams trans fat

ANTIPASTO SUMMER LETTUCE WRAPS



Antipasto Summer Lettuce Wraps image

Provided by Kelsey Nixon

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

8 ounces fresh mozzarella, cubed
8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces)
8 ounces cherry tomatoes, quartered
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 roasted red pepper, drained and chopped
1/4 cup jarred pepperoncini, drained and chopped
Red Wine Vinaigrette, recipe follows
Kosher salt and freshly cracked black pepper
16 leaves Boston Bibb lettuce
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon mustard
1/4 cup olive oil
Kosher salt and freshly cracked black pepper

Steps:

  • In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving.
  • Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy.
  • In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.;

ANTIPASTO WRAPS



Antipasto Wraps image

This is from Pampered Chef. I recently attended an "It's A Wrap" party through them and got the recipe for this. We like it without the meat, but you can be the judge of whether you add it in or not. ZWT West region.

Provided by LoriInIndiana

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces light cream cheese, slightly softened
2 tablespoons fresh basil, snipped
1 garlic clove, pressed
6 (8 inch) sun-dried tomato tortillas
6 romaine lettuce leaves
3/4 cup mozzarella cheese, shredded
1/2 cup pitted ripe olives, sliced
1/2 cup roasted red pepper, diced
1/2 cup water-packed artichoke hearts, chopped
4 ounces salami
4 ounces ham

Steps:

  • Mix cream cheese with the basil and garlic.
  • On each tortilla, spread about 2 tablespoons of this mixture on the tortillas to within 1/4 inch of the edge.
  • Layer with romaine, salami, ham, and cheese.
  • Next, layer on the olives, roasted red peppers, and artichoke hearts that you prefer.
  • Tightly roll up the tortilla and cut in half on the diagonal.
  • Enjoy!

Nutrition Facts : Calories 243.2, Fat 18.4, SaturatedFat 9.1, Cholesterol 62.4, Sodium 969.9, Carbohydrate 6, Fiber 2.3, Sugar 2.1, Protein 14.2

ANTIPASTO



Antipasto image

Antipasto means "before the meal," and this antipasto recipe doesn't disappoint. Serve up this antipasto of cured meats, fresh cheeses, and herbs that will satisfy guests until the next course is ready.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 20

1 pound bocconcini (small balls of fresh mozzarella cheese)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 cup roasted red peppers, drained
1 small clove garlic, thinly sliced
2 large heads radicchio di Treviso, separated into leaves
8 fresh figs, halved lengthwise
2 cups artichoke hearts, drained and quartered
1 pound Pecorino cheese, cubed
1 pound provolone cheese, cubed
3/4 pound air-dried sopressata, thinly sliced
3/4 pound refrigerator-dried sopressata, thinly sliced
1 1/2 cups pepperoncini, drained
1 1/2 cups mixed olives, drained
1 1/2 cups peppadew peppers
3/4 pounds salami, thinly sliced
3/4 pounds prosciutto, very thinly sliced
Breadsticks, for serving

Steps:

  • In a medium bowl, combine bocconcini, olive oil, parsley, and red-pepper flakes. Season with salt and pepper; stir to combine. Set aside. In a medium bowl, combine roasted red peppers and garlic; set aside.
  • Line a large platter with radicchio leaves. Arrange ingredients, with the exception of the breadsticks, on a platter in a decorative pattern. Serve with breadsticks.

ANTIPASTO



Antipasto image

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

Provided by Karen

Categories     Appetizers and Snacks     Antipasto Recipes

Time 9h30m

Yield 56

Number Of Ingredients 15

4 cups chopped cauliflower
4 cups pearl onions
2 cups chopped red bell peppers
2 cups chopped green bell peppers
2 cups chopped celery
2 cucumbers - peeled, seeded and chopped
2 cups carrots, chopped
2 cups vegetable oil
2 cups distilled white vinegar
1 (6 ounce) can tomato paste
1 tablespoon pickling spice, wrapped in cheesecloth
1 cup black olives
1 cup pitted green olives
4 cups canned mushrooms
1 ½ (5 ounce) cans tuna, drained and flaked

Steps:

  • In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
  • In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
  • In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
  • Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
  • Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 5.1 g, Cholesterol 1 mg, Fat 8.5 g, Fiber 1.1 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 167.1 mg, Sugar 1.9 g

Tips:

  • Choose fresh and high-quality ingredients: For the best flavor and texture, use fresh vegetables, meats, and cheeses.
  • Marinate the chicken: Marinating the chicken in a flavorful mixture of olive oil, herbs, and spices will add extra flavor and tenderness.
  • Use a variety of fillings: Don't be afraid to mix and match different fillings to create your own unique wrap. Some popular options include roasted vegetables, grilled meats, fresh greens, and creamy spreads.
  • Be generous with the fillings: Don't be shy with the fillings! The more fillings you use, the more satisfying and flavorful your wrap will be.
  • Wrap it tightly: Make sure to wrap the wrap tightly so that it doesn't fall apart when you eat it.
  • Serve immediately or chill for later: Antipasto wraps can be served immediately or chilled for later. If you're chilling them, be sure to wrap them tightly in plastic wrap.

Conclusion:

Antipasto wraps are a delicious and easy-to-make appetizer or lunch option. They're perfect for parties, picnics, or potlucks. With a variety of fillings to choose from, there's sure to be an antipasto wrap that everyone will enjoy. So next time you're looking for a quick and easy meal, give antipasto wraps a try!

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