Antipasto Wraps

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How gorgeous is this sandwich?! Let me tell you something, it is as delicious as it is beautiful. A part of its magnificence is the pesto cream cheese made with your own homemade pesto. If you can’t do that, or don’t want to go to the trouble (PLEASE go to the trouble), do add chopped fresh basil leaves to the cream cheese in order to give it A wonderful, complex, Italian. Add a shake of Italian seasonings as well.

If you love antipasto plates as much as I do, this is a wonderful way to have one on the go. All of your favorite antipasto goodies, wrapped up in one magnificent meal, and a meal it is! This is one hearty sandwich. It is sure to please the biggest eaters in your family, while a half of a wrap will satisfy the lighter ones. If a half of a wrap is still too big for you, cut it into fourths. If you are looking to turn lunch into something memorable, make this. Now!

Antipasto Wraps

Adapted from food.com

 8 0z. cream cheese, softened

¼ c. homemade pesto

6 8” sun-dried tomato tortillas

6 romaine lettuce leaves

4 oz. salami, cut in julienne strips

4 oz. ham, cut in julienne strips

¾ c. shredded mozzarella cheese,

½ c. pitted ripe olives, sliced

½ c. Melissa’s Fire Roasted Red Peppers, diced

½ c. Melissa’s steamed artichoke hearts, chopped

 Mix cream cheese with the pesto until smooth and creamy. Spread 2 T. on each tortilla, taking it to within ¼” of the edge. Layer with romaine, salami, ham, and cheese.

 Next, layer on the olives, roasted red peppers, and artichoke hearts. Tightly roll up the tortilla and slice in half on the diagonal.