🥗 Colorful Salad Rolls in Flatbread

Name: Colorful Salad Rolls in Flatbread
Total time: 30 min
Yield: 4 servings
Ingredients: 4 round flatbreads (ready-made product, Turkish or Asian specialty store); 2 carrots; 1 bunch arugula; 1 avocado; 1 large tomato; 2 spring onions; 60 g sprouts; 0.5 tsp mustard; juice of a lemon; 1 tbsp balsamic vinegar; salt; pepper (from the mill); 3 tbsp olive oil

656 kcal · 30 min · 4 servings

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Ingredients

4 round flatbreads (ready-made product, Turkish or Asian specialty store)
2 carrots
1 bunch arugula
1 avocado
1 large tomato
2 spring onions
60 g sprouts
0.5 tsp mustard
juice of a lemon
1 tbsp balsamic vinegar
salt
pepper (from the mill)
3 tbsp olive oil

Instructions

1. Wash the arugula thoroughly, remove damaged leaves, and snap off the tough stems. Then spin the greens dry.
2. Peel the carrots, halve them lengthwise, and cut them into thin, long sticks.
3. Cut the avocado in half, remove the pit, and peel it. Slice the flesh into thin strips and drizzle immediately with a little lemon juice to prevent browning.
4. Clean the spring onions and wash them. Cut them in half or quarters lengthwise and chop into pieces about 10 centimeters long. Wash the green tops and shake them dry.
5. Quarter the tomato, remove the seeds, and slice the flesh into thin strips.
6. Whisk the mustard with the remaining lemon juice, balsamic vinegar, salt, pepper, and olive oil to make a dressing.
7. Briefly fry the flatbreads one by one in a pan without added fat until lightly browned. Keep them warm in the oven.
8. Mix the prepared filling ingredients with the dressing and place them on the flatbreads. Distribute the filling so that you can fold the bottom edges up and roll the breads.

Nutrition per serving

kcal: 656
Protein: 19 g · Fett/Fat: 17 g · Carbs: 106 g