Italian Wrapsody

Daily Inspiration S


I created this Italian wrap for RSC. The flavors of the spread really compliment the salami and the addition of the spinach and tomatoes provide a freshness to the wrap. Serve with chips or your pasta salad.


★★★★★ 1 vote

20 Min
No-Cook or Other


  • 1/4 c
    chopped (jarred) roasted red bell peppers
  • 1/4 c
    jarred marinated artichoke hearts
  • 1/4 c
    scallions (light and dark)
  • 1 tsp
    dijon mustard
  • 1 tsp
    jarred basil pesto
  • 2 tsp
    red wine vinegar
  • 1/2 c
    shredded mozzarella cheese
  • 5 slice
    large salami slices per wrap
  • ·
    baby spinach leaves (stems removed)
  • 2 slice
    tomato per wrap
  • ·
    dash of italian seasoning
  • ·
    salt and pepper
  • ·
    6" flour tortillas

How to Make Italian Wrapsody


  1. Combine in a food processor - red bell pepper, artichoke hearts, scallions, Dijon mustard, basil pesto, red wine vinegar and shredded mozzarella cheese. Combine to desired consistency.
  2. Spread as much or as little of the mixture on a 6 inch tortilla. Place 5 slices (large) salami overlapping one another (form a second layer if needed). Remove stems from baby spinach and cover the salami. Add two sliced tomatoes and sprinkle with Italian seasoning, salt and pepper.
  3. Roll up tortilla and enjoy your wrap with your favorite chips.

Printable Recipe Card

About Italian Wrapsody

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy

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