Ingredients for Antipasto Wraps With Roasted Red Peppers
- 4 large flour tortillas
- 4-6 slices provolone cheese
- 12-16 slices thinly sliced ham
- 1 (7 1/4 ounce) jar roasted red peppers, drained and chopped
- 8 cups chopped romaine lettuce
- 4 tablespoons Italian salad dressing
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How to Make Antipasto Wraps With Roasted Red Peppers
- Preheat oven to 375°F (190°C) if using fresh red peppers. Roast red peppers until softened (about 20 minutes if using fresh peppers, skip if using pre-roasted).
- Lay out 4 large flour tortillas on a clean surface.
- Spread 1 tablespoon of dressing evenly over each tortilla.
- Distribute 2 slices of provolone cheese (or your preferred cheese) evenly over each tortilla.
- Top with 3-4 slices of thinly sliced ham per tortilla.
- Add 1/2 cup of chopped roasted red peppers to each tortilla.
- Top with 2 cups of chopped romaine lettuce or your preferred lettuce.
- Carefully roll up each tortilla tightly, tucking in the sides as you roll.
- Slice each wrap in half (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
13g
Fat
68g
Carbs
14g
