ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Antipasto Italian Roll-Ups

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 2 servings (serving size: 1 roll-up)
We used Alessi sun-dried tomato spread. You'll find it in a jar along with other sun-dried tomato products. The blend of herbs, olive oil, and sun-dried tomatoes is also good tossed with pasta or as a topping on grilled beef, pork, or fish.


  • 1 tablespoon fat-free sour cream
  • 1 tablespoon sun-dried tomato spread
  • 2 (6-inch) fat-free flour tortillas
  • 1/2 cup fresh basil leaves
  • 1/3 cup chopped bottled roasted red bell peppers
  • 2 ounces part-skim mozzarella cheese, thinly sliced
  • 1 ounce thinly sliced reduced-fat salami

Nutrition Information

  • calories 274
  • caloriesfromfat 37 %
  • fat 11.4 g
  • satfat 4.5 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 15.9 g
  • carbohydrate 27.7 g
  • fiber 1.7 g
  • cholesterol 29 mg
  • iron 1.8 mg
  • sodium 824 mg
  • calcium 315 mg

How to Make It

  1. Combine the sour cream and sun-dried tomato spread. Spread 1 tablespoon of the tomato mixture down center of each tortilla. Top each with half of basil, bell pepper, mozzarella cheese, and salami; roll up.