Chop Salad Wrap Recipe

Make the dressing

In a small bowl or jar, combine red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt and black pepper. Whisk or shake until combined. Slowly whisk in the extra-virgin olive oil until the vinaigrette emulsifies. Taste and adjust seasoning (add more salt, pepper or a splash more vinegar or honey) as desired.

Prepare vegetables and proteins

Wash and dry the romaine and radicchio. Chop or roughly tear the lettuce into bite-sized pieces and place into a large bowl. Thinly shave the red onion into half-moons. Drain and slice the roasted red bell peppers into strips. If the pepperoni and speck ham slices are large, stack and slice them into shorter strips or bite-sized pieces; tear provolone slices into pieces if desired.

Combine salad ingredients

Add the pepperoni, speck ham, provolone, roasted peppers and shaved onion to the bowl with lettuce. Toss gently to distribute ingredients evenly.

Dress the salad

Pour about half of the vinaigrette (reserve the rest for extra or later) over the salad — roughly 2 to 3 tablespoons initially. Toss the salad thoroughly but gently so the lettuce is evenly coated. Taste and add more vinaigrette if needed. If using, sprinkle the grated Parmesan or crumbled feta and toss once more.

Warm the tortillas (optional)

Lightly warm the flour tortillas in a dry skillet over medium heat for 10–20 seconds per side, or microwave stacked tortillas wrapped in a damp paper towel for 15–20 seconds. Warming makes them more pliable for wrapping.

Build the wraps

Lay a warmed tortilla flat on your work surface. Mound about 1 cup of the dressed chopped salad down the center of the tortilla, leaving 1–2 inches free at the edges. Fold the short edges in, then roll tightly from one long side to the other to form a secure wrap. Repeat with remaining tortillas and salad.

Serve

If desired, slice each wrap diagonally in half on the bias and secure with a toothpick. Serve immediately. Leftover vinaigrette can be served on the side. Refrigerate any leftovers in an airtight container for up to 24 hours (tortilla may soften).