Healthy Breakfast Ideas, Lunch Box Ideas

Italian Antipasto Wrap

18 Dec , 2014  

Italian Antipasto Wrap


Italian Antipasto Wrap


6 white wheat wraps
6 slices prosciutto
12 slices bought chargrilled eggplant
1 x 210g ctn bocconcini, drained, thickly sliced
250g semi-dried tomatoes
1 x 80g pkt baby rocket leaves
1 x 150g ctn Wattle Valley basil with cashew & parmesan chunky dip


Place wraps on a clean work surface. Top each wrap with a slice of prosciutto. Top with eggplant, bocconcini, tomatoes, rocket and dip. Season with salt and pepper. Roll up firmly to enclose filling.

Wrap in non-stick baking paper and serve immediately.

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