Italian Grilled Tortilla Wrap
with marinara / Caesar broccoli
This tasty, pan-grilled wrap is filled with zesty Italian flavors and is so much fun to make. We like to think of it as a pizza-dilla!
Smarts: Other fillings such as artichoke hearts or sliced olives would be delicious in these, too, so feel free to sub in your favorites (just make sure to drain or cook off any liquid first.)
Ingredients
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Tomato paste - 2 Tbsp
- Oregano, dried - 1 tsp
- Tomatoes, crushed (14 oz / 397 g) - 1 can
- Vinegar, red or white wine - 1 tsp
- Sugar - 1/2 tsp
- Broccoli - 1 1/2 lbs , florets
- Garlic - 1 clove , chopped
- Anchovy filets (opt) - 1 , mashed, more to taste
- Mayonnaise - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Lemon juice - 1 Tbsp
- Worcestershire sauce - 1 tsp (sub soy sauce)
- Oil, olive - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Pine nuts - 2 Tbsp (sub any type of chopped nuts)
- Tortillas, burrito-sized - 4
- Pepperoncini - 1/3 cup , drained and sliced (look for pre-sliced to save time; sub olives)
- Pepperoni - 3 oz , thinly sliced
- Salami - 3 oz , thinly sliced
- Cheese, provolone - 4 slices
- Butter - 3 Tbsp
Prep
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Broccoli / Garlic (both portions) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make marinara sauce - Heat a saucepan with cooking oil (portion for marinara) over medium heat. Add garlic (portion for marinara) to heated oil and saute for 1 minute. Stir in tomato paste and oregano. Add crushed tomatoes, vinegar, and sugar. Simmer for 2 to 3 minutes to let flavors come together. Taste and season with some salt or some more sugar if you’d like it a bit sweeter. (Can be done up to 5 days ahead)
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Make Caesar dressing - Mash anchovies in a small bowl. To anchovies, add garlic (portion for broccoli), mayonnaise, mustard, lemon juice, and Worcestershire sauce. Add olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Assemble wraps - If marinara sauce was made ahead, warm it in the microwave. Place tortillas in a stack on a cutting board. Slice through the tortillas from the center all the way through the edge closest to you. Starting with the quarter to the left of the slice, fill the quarters of each tortilla with 1) a light spread of marinara and a few pepperoncini slices, 2) pepperoni, 3) salami , 4) cheese. Wrap up the tortilla by folding the first quarter over the second and then continuing all the way around until the tortilla forms a triangle. (Check out this video to see how it’s done.) Continue until all of the tortillas are filled and folded.
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Make
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Heat oven to 400F / 204C and set out a sheet pan.
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Toss broccoli with cooking oil (portion for broccoli) and spread out onto the sheet pan. Roast until tender and golden brown in spots, 15 to 18 minutes.
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While broccoli roasts, heat a large, nonstick skillet, griddle, or grill pan over medium heat and add butter (if working in batches, add some butter before each batch). Sear tortilla wraps in melted butter until the outsides are crisp and golden and the cheese is melted, 3 to 5 minutes per side. Continue until all wraps have been cooked.
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When broccoli is done roasting, toss it with Caesar dressing and top with pine nuts.
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Serve tortilla wraps with Caesar broccoli on the side and extra marinara for dipping the wraps. Enjoy!
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