Italian Antipasto Wrap
- 6 white wheat wraps
- 6 slices prosciutto
- 12 slices bought chargrilled eggplant
- 1 x 210g ctn bocconcini drained, thickly sliced
- 250 g semi-dried tomatoes
- 1 x 80g pkt baby rocket leaves
- 1 x 150g ctn Wattle Valley basil with cashew & parmesan chunky dip
- [widget id="shortcodes-ultimate-2"]
- 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.