If you need a little extra zip in the flavor department, look no further than this flatbread recipe! A veritable rainbow of color and taste in each bite, the antipasto wrap uses bold turkey salami and a savory, Italian style chopped salad that’s guaranteed to please.
Last weekend, my better half and I were visiting a friend who had moved to a part of the city we weren’t terribly familiar with. We decided to take a walk and do a little exploring together, and soon enough we found a side street where there was a very small Italian festival happening.
That’s one of the great things about my city; in the summertime, there are way too many fun festivals to attend! You simply cannot keep up! In addition to all the big obvious ones happening, each little neighborhood and street has their own little party, too. There just happened to be a tiny, two block row of Italian restaurants in my friend’s neighborhood celebrating…Italian food, of course. Rows of tables covered with red and white checked tablecloths, a dozen or so fake marble statues of David, and the best Italian street food you could imagine. Fried artichokes, eggplant, arancini, all kinds of delicious stuff being served in paper cups at every booth. Oh, and there isn’t even enough space here to describe all the flavors of gelato they had!
It had been so long since I’d had proper Italian food, eating at this street fest got me in the mood later in the week. I decided to make a healthier wrap using some of my favorite Italian ingredients. After all, I have to wait a whole year for this little festival to happen, so I’d need to find something to tide myself over until then.
Luckily, I think this wrap will fit the bill nicely. I hope you’ll try it! Ahhh, antipasto!
-Amy at Flatout
Antipasto Wrap
Ingredients
- 1 Flatout Flatbread Flavorit wrap
- 1/4 cup torn radicchio leaves
- 1/4 cup cooked chickpeas
- 4 black olives, pitted
- 2 ounces turkey salami, sliced
- 1 string Weight Watchers Light Part Skim Mozzarella string cheese mozzarella, chopped
- 2 pepperoncini, chopped
- 2 artichoke hearts, canned without oil, chopped
- 4-5 cherry tomatoes, quartered
- 1 slice roasted red pepper, packed in water
- 1/4 cup chopped cucumber
- 2 tablespoons fat-free red wine vinaigrette
- 1/8 teaspoon dried oregano
- Salt and freshly ground pepper
Directions
In a bowl, whisk vinaigrette and oregano together until blended. Add all other salad ingredients, tossing to coat, and season with salt and pepper. To assemble the wrap, place salami on the flatbread evenly, spoon antipasto onto the flatbread, and roll up, beginning at rounded end.
Suggested Flatout: Light - Garden Spinach, Light - Italian Herb, Light - Original, Light - Sundried Tomato
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