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This Bresaola Carpaccio Wrap is a delicious twist on the classic Italian starter.
Top a tortilla with garlic cream cheese, thin slices of bresaola, arugula, pine nuts, and finely grated parmesan, and lunch is served.
Or, slice the rolled-up beef carpaccio wrap into pinwheels and serve them as appetizers or a filling afternoon snack.
Feel free to add freshly squeezed lemon juice on top for extra freshness. Creamy goat cheese would be a great alternative, too.
Please note that this recipe is for one wrap, so double up the quantities as required.
Bresaola Carpaccio Wrap
Ingredients
- 2 tablespoons pine nuts
- 1 tortilla
- 2 tablespoons garlic cream cheese
- 6-7 thinly sliced bresaola
- 1 cup arugula
- 30 grams parmesan, finely grated
- 1 tablespoon white balsamic glaze, lemon
- 1 tablespoon balsamic glaze
- 1 tablespoon olive oil
Instructions
- Roast the pine nuts in a small medium-hot pan until golden all over.
- Allow to cool.
- Spread the garlic cream cheese onto the tortilla.
- Top with the bresaola slices, arugula, and finely grated parmesan.
- Drizzle the two types of balsamic glaze and olive oil on the parmesan.
- Add the pine nuts.
- Roll the tortilla tightly (you may have to tuck some of the salad in).
- Cut in half.
- Serve.
Video
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