Italian Wrap Recipe the Perfect Antipasto Lunch

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 party recipe.

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What’s in an Italian wrap?

There are a couple different kinds of Italian wrap recipes.

Typically Italian wraps have ingredients similar to an Italian sub sandwich. These include cured meats (like salami, pepperoni, mortadella or capicola), either provolone or mozzarella cheese, and a combination of crunchy and pickled vegetables.

Sometimes an Italian wrap recipe simply includes a zesty Italian dressing with chicken or other sandwich ingredients.

This Italian wrap recipe falls in the typical category, stuffed with delicious antipasto ingredients. You can swap out the salami or ham for pepperoni, use fresh mozzarella instead of shredded, or use a different type of olive.

Best Low Carb Tortillas for Italian Wraps

The real difference between an Italian wrap and an Italian sub sandwich is that everything is wrapped tightly in a tortilla or flatbread, instead of between slices of bread.

While you can use any tortillas to make these Italian wraps, I love using the Ole Xtreme Wellness Tomato and Basil Tortillas. These tortillas are low calorie and low carb, but still have a great flavor and texture. The tomato basil flavor is also amazing in this Italian wrap recipe!

How to Make Italian Wraps

The recipe makes 6 Italian wraps, but you can definitely cut it down to make one at a time, or double it for a party platter.

While I consider one wrap cut in half to be a serving, you can plan on half a wrap being a serving at a party if you are serving a variety of foods. Just throw in an extra couple wraps for the few people who who will take two!

Ingredients

• 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

Instructions

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

Tips for assembling a wrap

I assemble these Italian wraps like a regular sandwich wrap. This means stacking the ingredients on top of each other, folding the ends in, and then folding the sides over. It’s very similar to wrapping a burrito.

If you want to make these into pinwheel sandwich wraps, place your ingredients in a line, setting the each ingredient next to the one before. The ends are where you have each ingredient touching, the sides are where there is a line of one ingredient.

Fold your ends over, then start rolling tightly from one side to the other. Place seam side down and slice into 1.5 inch circles.

How long Do Italian wraps last?

Italian wraps keep well so can be made ahead and refrigerated for later. I’ve eaten them up to 3 days later and they’re still good, but Italian wraps definitely taste best the day they are made.

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