Italian Antipasto Wrap Sandwiches


8 oz light cream cheese, slightly softened
2 tbsp fresh basil leaves, chopped
1 clove garlic, minced
6 (8 inch) tortillas
6 leaf romaine lettuce
4 oz salami, sliced
4 oz ham, sliced
4 oz provolone cheese, sliced
12 cup olives, pitted and sliced (optional)
12 cup roasted red bell pepper, sliced
12 cup water packed artichoke hearts, drained and chopped


  1. Mix cream cheese with basil and garlic. Spread about 2 tablespoons on each tortilla to within 1/4 inch of the edge.
  2. Layer romaine lettuce, salami, ham, and provolone cheese on each tortilla. Next, layer on olives (if using), roasted red bell peppers, and artichoke hearts. Tightly roll up the tortilla and cut in half on the diagonal or slice into smaller pieces.

Source :

You May Like:  Mac ’n’ cheese sliders