Antipasto wraps

Prep Time 20 mins
Cook Time 2 hours
Total Time 2 hrs 20 mins

Easy to make and customise - these wraps are the perfect picnic food.

Yields 6-8


  • 1 ten inch tortilla (plain or whole wheat) per person
  • 250g Kraft Philadelphia spreadable cream cheese (or Philadelphia brick, at room temperature - this will spread less easily so make sure you are gentle otherwise the wrap might tear)

Some examples of fillings include

  • Pesto or tapenade
  • Sun-dried tomatoes packed in oil, drained and roughly chopped
  • Marinated artichoke hearts, drained and chopped
  • Roasted red peppers, drained and patted dry with paper towels
  • Baby spinach or arugula leaves
  • Fresh basil, roughly chopped


  1. Set out the filling ingredients.
  2. Spread each wrap with the cream cheese (leave around 2 inches around the edge of the wrap).
  3. Place the fillings on top of the cream cheese layer, starting with the pesto or tapenade - do not stack ingredients on top of each other but rather, layer them side-by-side across the cream cheese.
  4. Working slowly, start to roll the wrap tightly, making sure to not break the wrap as you roll. You might need to tuck the ingredients in as you go.
  5. Wrap each roll tightly in plastic wrap and refrigerate until you are ready to eat (a couple of hours). If you are using the brick version of the cream cheese, the wraps will benefit from being in the fridge so the flavours of the pesto/ tapenade etc... can mix with the cream cheese)
  6. Use a sharp serrated knife to cut the wraps into either halves or small rounds (you might need to secure the small rounds with a toothpick).


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