Home Easy Breakfast Ideas Italian Antipasto Wrap

Italian Antipasto Wrap

by Victoria Baker
Italian Antipasto Wrap - Healthy Breakfast Ideas

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.

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