Chopped Italian Salad Wrap Recipe

Name: Sj's Restaurants Chopped Italian Salad Wrap Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 0.75 cups pepperoni, sliced; 0.5 cups speck ham or thin deli ham, diced; 0.5 cups provolone cheese, cut into small strips or diced; 3 cups romaine lettuce, washed, dried and chopped; 0.5 cups roasted red bell pepper strips (jarred or homemade), chopped; 0.25 cups red onion, thinly sliced then chopped (mild bite); 0.5 cups cherry tomatoes, quartered (optional); 2 tbsp fresh basil leaves, thinly sliced (optional); 4 each large flour tortillas or wraps (10–12 inch); 0.25 cups extra-virgin olive oil; 2 tbsp red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp honey or sugar (optional, balances acidity); 0.5 tsp garlic, minced; 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbsp grated Parmesan or Romano cheese (optional sprinkle); 1 each lemon wedges (optional, for brightness)

Inspired by Sj's Restaurant

Time20m

Serves4

Pepperoni, Speck Ham, Romaine, Roasted Bell Peppers, Onion, Provolone Cheese, Red Wine Vinaigrette. Chopped and Wrapped

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Ingredients

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Wrap Filling

3/4 cups pepperoni, sliced

1/2 cups speck ham or thin deli ham, diced

1/2 cups provolone cheese, cut into small strips or diced

3 cups romaine lettuce, washed, dried and chopped

1/2 cups roasted red bell pepper strips (jarred or homemade), chopped

1/4 cups red onion, thinly sliced then chopped (mild bite)

1/2 cups cherry tomatoes, quartered (optional)

2 tbsp fresh basil leaves, thinly sliced (optional)

4 each large flour tortillas or wraps (10–12 inch)

Red Wine Vinaigrette

1/4 cups extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp honey or sugar (optional, balances acidity)

1/2 tsp Garlic, minced

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Optional Finish & Assembly

2 tbsp grated Parmesan or Romano cheese (optional sprinkle)

1 each lemon wedges (optional, for brightness)

Method

Wrap Filling

Prepare proteins and cheese

Slice pepperoni into quarters if large and measure 3/4 cup. Dice speck ham into small 1/4-inch pieces. Cut provolone into thin strips or small cubes. Place all in a medium bowl.

Prep vegetables

Wash and thoroughly dry romaine. Chop into small, bite-sized pieces (about 3 cups packed). Drain roasted red peppers well and chop into 1/2-inch pieces. Thinly slice red onion, then chop so pieces are small and not overpowering. Quarter cherry tomatoes if using. Add vegetables to the bowl with the meats and cheese.

Red Wine Vinaigrette

Make the dressing: in a small bowl or jar combine 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey (or sugar), 1/2 tsp minced garlic, 1/2 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust salt, pepper or acidity. The dressing should be bright and slightly tangy—if too sharp add a touch more honey.

Dress the salad: Pour about 3 to 4 tablespoons of the dressing over the chopped mixture (reserve remaining dressing for serving). Toss well until everything is evenly coated. The mixture should be well dressed but not soggy; add more dressing only if needed.

Assembly & Finish

Warm the tortillas briefly: heat a dry skillet over medium heat or microwave wraps for 10–15 seconds to make them pliable and easier to roll.

Portion filling: divide the dressed chopped salad evenly among 4 tortillas (about 1 to 1 1/4 cups filling per wrap). Sprinkle each with about 1/2 tablespoon grated Parmesan if using and add a few slivers of basil for freshness.

Fold and wrap: fold the bottom edge of the tortilla up over the filling, fold in the two sides toward the center, then roll tightly away from you to form a compact wrap. If desired, wrap each in parchment or foil to hold shape, or secure with a toothpick.

Serve: cut each wrap in half on a slight diagonal and serve immediately with extra red wine vinaigrette on the side and a lemon wedge if desired. If making ahead, keep dressing separate and dress just before serving to avoid soggy tortillas.