Italian Antipasto Wrap
- 6 white wheat wraps
- 6 slices prosciutto
- 12 slices bought chargrilled eggplant
- 210 g bocconcini drained, thickly sliced
- 250 g semi-dried tomatoes
- 80 g baby rocket leaves
- 150 g 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.