No-Cook Chopped Italian Salad Wrap
When it’s too hot to cook but you still want a meal that slaps—this is it. Imagine all the best parts of an Italian deli board chopped into a creamy, spicy, crunchy filling and wrapped up in lavash like it owes you money. This no-cook chopped Italian wrap brings heat (from the Calabrian chilis), chill (from the crisp veg and creamy dressing), and that full-flavor, no-appliance energy your summer needs.
Oh, and of course it’s paired with a Dirty Basil Gin Smash. Because hydration and happiness are both important.
🧾 Ingredients
Calabrian Chili Dressing
3 tbsp mayonnaise
2 tsp red wine vinegar
1½ tbsp chopped Calabrian chilis in oil (plus a little of the oil)
1 tsp Dijon mustard
1 clove garlic, grated or finely minced
½ tsp dried parsley flakes
1 tbsp grated Parmesan
Salt and pepper, to taste
No-Cook Garlic Parmesan Crouton Crunch
½ cup store-bought croutons, lightly crushed
1 tsp olive oil or garlic oil
1 tbsp grated Parmesan
¼ tsp garlic powder
¼ tsp Italian seasoning
Pinch of salt
Optional: red pepper flakes or lemon zest
Chopped Filling
1 cup chopped romaine
½ cup shredded radicchio or arugula
¼ cup roasted red peppers (jarred), chopped
¼ cup pepperoncini, sliced
¼ cup marinated artichoke hearts, chopped
¼ cup cherry tomatoes, quartered and marinated in:
Pinch of salt
Splash of red wine vinegar
Drizzle of olive oil
Sprinkle of Italian seasoning
2 tbsp red onion, finely diced
¼ cup Castelvetrano olives, halved or chopped
2 oz Genoa salami, chopped
2 oz prosciutto, torn
2 oz mortadella or capicola, chopped (optional)
¼ cup shredded provolone or mozzarella pearls
2 tbsp grated Parmesan
Wrap Base
2 large lavash wraps or burrito-sized flour tortillas
Optional: swipe of herb oil or garlic mayo for extra flavor
🔪 Instructions
1. Make the Dressing
Combine all dressing ingredients in a bowl and whisk until smooth.
Adjust to taste—add more vinegar for tang or more chili oil for kick.
Let sit 10–15 minutes to let the garlic mellow and the parsley rehydrate.
2. Make the Crouton Crunch
Lightly crush the croutons by hand or with the bottom of a glass.
Toss with olive oil, garlic powder, Italian seasoning, and Parmesan.
Let rest 5–10 minutes to soak up the seasoning and soften slightly.
3. Prep the Tomatoes
Quarter cherry tomatoes and sprinkle with salt.
Let sit for 5–10 minutes, then toss with olive oil, red wine vinegar, and Italian seasoning.
Drain off excess juice before adding to your salad mix.
4. Chop the Salad
Place all salad ingredients (lettuce, meats, cheeses, veggies, tomatoes, olives, etc.) on a large board and chop them together into small, cohesive bites.
Toss chopped mixture in a bowl with 2–3 tbsp of the Calabrian dressing and half the crouton crunch.
5. Wrap It Up
Warm your wrap until flexible.
Lay down the salad filling in a tight log across the center.
Sprinkle more crouton shards on top for added crunch.
Fold the sides in and roll tightly. Slice in half and serve.
🧊 Cocktail Pairing: Dirty Basil Gin Smash
Ingredients:
2 oz gin
¾ oz fresh lemon juice
½ oz simple syrup
4–6 fresh basil leaves
Optional: cucumber slices or a drop of chili oil
Instructions:
Muddle basil with simple syrup in a shaker.
Add gin and lemon juice, fill with ice, and shake hard.
Strain into a rocks glass with fresh ice.
Garnish with basil leaf or cucumber ribbon.
♻️ Leftover Love
Don’t let that deli drawer go to waste:
Extra meats and cheese? Toss them into pasta salad or make a stacked grilled cheese.
Marinated veggies? Use on pizzas, sandwiches, or in a grain bowl.
Leftover dressing? Use it as a dip for raw veggies or drizzle it over roasted potatoes.
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