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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, 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.
❤️Why You’ll Love a Carpaccio Wrap
- Delicious lunch or appetizer.
- Easy to customize.
- High-protein meal.
- Savory, sweet, crunchy, and creamy.
Carpaccio Wrap Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Pine nuts: To add crunch.
- Tortilla: I prefer a plain, white flour tortilla. I use the 20 cm (8 inch) size but you can use the larger size.
- Cream cheese: Full-fat garlic-flavoured cream cheese, but use what you like.
- Bresaola: Thinly sliced cured beef. Available at larger supermarkets.
- Arugula: Adds a sharp, spicy taste.
- Parmesan: For that nutty, cheesy flavor.
- Seasoning: Sea salt, black pepper, white and dark balsamic glaze, and extra virgin olive oil.
How to Make a Bresaola Carpaccio Wrap
- Roast the pine nuts in a small saucepan on medium heat until golden. Spread cream cheese onto the tortilla.
- Top the tortilla with bresaola, arugula, season well, and add grated Parmesan.
- Drizzle the two types of balsamic glaze, olive oil, and sprinkle with the roasted pine nuts.
- Roll up the wrap.
Possible Variations
- Pine nuts: Try roasted sesame seeds, cashews, almonds, pistachios, or walnuts.
- Tortilla: Use gluten-free, whole wheat, corn tortilla, or try pita bread.
- Bresaola: Prosciutto, Parma ham, serrano ham, turkey, salami, etc.
- Arugula: Fresh basil, baby arugula, spinach, or watercress.
- Parmesan: Cheddar, pecorino, manchego, etc.
- Cream cheese: Swap for plain or herby cream cheese, or goat cheese.
- White balsamic glaze: Lemon or lime juice, or omit.
How to Store Leftovers
Keep leftovers in an airtight container or rolled up in plastic wrap. Store them in the fridge and enjoy on the same day.
FAQs
Slice it into 3 cm / 1 inch pieces and arrange the pinwheels on a platter.
Yes. You can make it a few hours in advance, roll it up, and store it covered in the fridge.
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If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Bresaola Carpaccio Wrap
Ingredients
- 2 tablespoons pine nuts
- 1 tortilla
- 2 tablespoons cream cheese, garlic
- 6-7 slices bresaola
- 1 cup arugula
- sea salt, to taste
- black pepper, to taste
- 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 and arugula. Season well with sea salt and pepper.
- Top with finely grated Parmesan.
- Drizzle the two types of balsamic glaze and olive oil on top of 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.
