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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.
Recipe Tip
Please note that this recipe is for one wrap, so double up the quantities as required.
Feel free to add freshly squeezed lemon juice on top for extra freshness. Creamy goat cheese would be a great alternative, too.
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Bresaola Carpaccio Wrap
Ingredients
- 2 tablespoons pine nuts
- 1 tortilla
- 2 tablespoons cream cheese, garlic
- 6-7 slices bresaola
- 1 cup arugula
- 30 grams Parmesan, finely grated
- 1 tablespoon balsamic glaze, white, 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
