Piadini with Soppresata and Fresh Mozzarella


1/4 cup extra virgin olive oil
1/4 cup NAKANO Natural Rice Vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
6 cups romaine lettuce, thinly sliced
18 pitted kalamata olives, quartered lengthwise
6 flour tortillas (8-inch)
6 oz. soppresata, dry coppa, or proscuitto or a combination, thinly sliced
6 oz. fresh mozzarella cheese, thinly sliced


In a small bowl, whisk together the oil, vinegar, salt, and pepper; set aside. In a large bowl, toss lettuce and olives with just enough dressing to lightly coat; set aside. Heat one tortilla at a time in a heavy, dry skillet, turning once, until hot and speckled but still pliable. Arrange 1/6th of the meat and cheese on each tortilla. At the table, top with about 1 cup lettuce; drizzle with additional dressing, if desired. Fold to eat.

Makes 6 piadini (wraps/sandwiches) 

Variation: Add diced tomatoes, a handful of baby arugula, and/or coarsely chopped fresh basil to the lettuce.


Per piadini: 390 calories, 17g protein, 20g carb, 3g fiber, 27g fat (10g sat. fat), 45mg chol, 850mg sodium

Piadini with Soppresata and Fresh Mozzarella
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