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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
Tortilla wrap topped with cream cheese, bresaola, crisp arugula, roasted pine nuts, and Parmesan.
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
Calories: 785kcal, Carbohydrates: 37g, Protein: 52g, Fat: 50g, Saturated Fat: 15g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 19g, Cholesterol: 50mg, Sodium: 799mg, Potassium: 297mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1104IU, Vitamin C: 3mg, Calcium: 462mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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