If you love a salty, cheesy, slightly spicy situation, this Spicy Smashed Olive Wrap is about to become your new lunch obsession. It might seem a little unconventional, but once you try it, you’re gonna understand. The olives get smashed and folded into melty mozzarella and parmesan, the edges get crispy from the parmesan, and a little bit of Calabrian chili pasta brings the perfect amount of heat.
Friends, this Spicy Smashed Olive Wrap was born out of the need for a really good sandwich. Since I don’t eat a ton of sandwich bread, I love making different wraps like this. I’ve done it previously with zucchinis, pepperoni, and pickles. They’re also such a great way to turn random fridge leftovers into an actual meal.
Instead of bread, you’re making a thin layer of smashed Castelvetrano olives mixed with mozzarella and parmesan until it turns golden, crispy around the edges, and perfectly flexible in the center. It’s salty, cheesy, and just spicy enough thanks to the Calabrian chili paste. The flavor is super bold so even the simplest fillings taste phenomenal in this wrap.
What You Need to Make These Low-Carb Olive Wraps
- Castelvetrano Olives: Castelvetrano olives are mild, buttery, and less briny than most olives, which makes them perfect for smashing and baking without overpowering the wrap. Be sure they’re well-drained so the wrap crisps instead of steaming.
- Mozzarella Cheese: Mozzarella adds that classic melty, stretchy texture that helps bind everything together. It keeps the wrap flexible enough to roll while still holding its shape once baked.
- Parmesan Cheese: Parmesan brings the salty, nuttiness and is key for getting those golden, crispy edges. It balances the mozzarella and helps the wrap firm up as it cools.
- Calabrian Chili Paste: This is where the heat comes in. Calabrian chili paste adds a spicy, slightly smoky kick that cuts through the richness of the cheese. Start with a little and add more if you like things extra spicy.
How to Make This Spicy Smashed Olive Wrap
To make this Spicy Smashed Olive Wraps, start by preheating your oven to 375F. Line a quarter baking sheet pan with parchment paper and set it aside.
Next, prep the olives. Drain them well, then place them on a cutting board and smash each one flat using the side of a knife. Remove any excess moisture with a paper towel. Transfer the smashed olives to a bowl, then add the mozzarella, parmesan, and Calabrian chili paste. Mix everything together until the olives are evenly coated and the cheeses are well combined.
Spread the mixture onto the prepared baking sheet in a neat rectangle. Press it down firmly and evenly, making sure the cheese is packed together with no gaps. Place the pan in the oven and bake for 16-18 minutes, checking round the 13-minute mark. If the edges are golden and lightly browned, you’re good to go.
Use a paper towel to soak up any oil and let the wrap sit to cool completely on the pan. Remove from the tray, flip it over, and fill it with your favorite fillings and enjoy.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- ½ Cup Castlevetrano Olives, pitted
- ½ Cup Shredded Mozzarella Cheese
- ½ Cup Grated Parmesan Cheese
- 1-2 Teaspoon(s) Calabrian Chili Paste
Instructions
- To make this Spicy Smashed Olive Wraps, start by preheating your oven to 375F. Line a quarter baking sheet pan with parchment paper and set it aside.
- Next, prep the olives. Drain them well, then place them on a cutting board and smash each one flat using the side of a knife. Remove any excess moisture with a paper towel.
- Transfer the smashed olives to a bowl, then add the mozzarella, parmesan, and Calabrian chili paste. Mix everything together until the olives are evenly coated and the cheeses are well combined.
- Spread the mixture onto the prepared baking sheet in a neat rectangle. Press it down firmly and evenly, making sure the cheese is packed together with no gaps.
- Place the pan in the oven and bake for 16-18 minutes, checking round the 13-minute mark. If the edges are golden and lightly browned, you’re good to go.
- Use a paper towel to soak up any oil and let the wrap sit to cool completely on the pan.
- Remove from the tray, flip it over, and fill it with your favorite fillings and enjoy.
Rate & review
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