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Our standard is simple: No antibiotics, ever.

Animals deserve to be handled with care and respect.

Are GMO ingredients good or bad? The jury is out, so we took them out.

Salami Salad Wrap

Salami Salad Wrap

This robust recipe is very versatile—serve it as we suggest here, as the filling for a wrap, or serve it on its own as a salad, paired with grilled bread or pita. We sometimes make it as a jar salad, layering each ingredient in a pint jar, along with the dressing, and then shake it to mix just before our lunch break.

Serves 4 | Total Time: Less Than 30 Mins


  • 8 romaine lettuce leaves, chopped
  • 1 small red bell pepper, seeded and chopped
  • 1 small green bell pepper, seeded and chopped
  • ½ small red onion, finely chopped
  • 4 ounces Applegate Naturals® Genoa Salami, Peppered Salami, or Herb Salami, from the Applegate Naturals® Genoa Salami Trio
  • 4 ounces feta, chopped or crumbled
  • 1 cup canned chickpeas, rinsed and drained (optional)
  • ½ cup pitted kalamata olives, chopped
  • ½ cup favorite Italian salad dressing
  • 4 (8-inch) sandwich wraps or flour tortillas


  1. Combine the lettuce, bell peppers, onion, salami, feta, chickpeas (if using) and olives in a bowl.
  2. Drizzle the dressing over the salad and toss gently to coat.
  3. Arrange the 4 wraps on your work surface and divide the salad evenly among them. Roll each up tightly like a burrito.
  4. Serve at once, or refrigerate, tightly wrapped, until ready to eat. The wraps can be made up to 5 hours ahead.