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A hand holds a pinwheel-shaped wrap filled with leafy greens, cream cheese, fruit preserves, and a few nuts, making for one of those tasty health bites rolled in a tortilla.
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Bresaola Carpaccio Wrap

Tortilla wrap topped with cream cheese, bresaola, crisp arugula, roasted pine nuts, and Parmesan.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: finger food, lunch wrap
Servings: 1 person
Author: Sine Siemkowicz

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

Calories: 714kcal | Carbohydrates: 35g | Protein: 38g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 19g | Cholesterol: 50mg | Sodium: 801mg | Potassium: 297mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1104IU | Vitamin C: 3mg | Calcium: 462mg | Iron: 3mg
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