Fresh ingredients and a lovely presentation make this wrap sampler a delight. The creamy mozzarella is a good counterpoint for the other, stronger flavors.
9 cups grilled mixed vegetables, chopped
24 radicchio leaves, deveined
24 shrimp, poached
3 cups oil-packed tuna, drained
1 cup oil-cured olives, sliced
1 cup capers, rinsed, drained
1 cup Italian parsley, chopped
12 Bibb lettuce leaves
12 oz. fresh mozzarella, sliced in strips, or 24 bocconcini
24 small anchovies, drained
1. Roughly chop vegetables and season; toss with shrimp. Divide between 12 radicchio leaves.
2. Arrange tuna, olives, capers and parsley on serving plate; serve with 12 leaves of Bibb lettuce.
3. Divide mozzarella between remaining radicchio and top with anchovies. If using bocconcini, wrap anchovies around cheese and place two per leaf. Roll and grill briefly until the cheese begins to melt and the leaf is charred.
4. Arrange one of each wrap on a platter and garnish with a balsamic or pesto vinaigrette. Or, arrange leaves on a platter and mound fillings around plate, allowing diners to roll their own.