← All recipes

🥗 Colorful Salad Wraps with Homemade Flatbreads

293 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat wholemeal flour
• 2 tsp baking powder
• 1 egg yolk
• salt
• 1 tbsp olive oil
• 3 tomatoes
• 1 bunch arugula
• 1 onion
• 150 g sheep's cheese (feta)
• 8 lettuce leaves
• 4 tbsp corn (from the can)
• pepper (from the mill)
• 150 g yogurt
• 1 tsp dried thyme

Instructions

1. 1. Mix the flour with the baking powder in a bowl.
2. 2. Add the egg yolk, a pinch of salt, the oil, and 150 milliliters of water.
3. 3. Stir everything together until you have a smooth dough.
4. 4. Divide the dough into four equal pieces.
5. 5. Bake the four flatbreads one after the other in a pan with a diameter of approx. 20 cm.
6. 6. Keep the finished flatbreads warm in the oven.
7. 7. Wash the tomatoes and remove the hard stem end.
8. 8. Cut the tomatoes into quarters and remove the core.
9. 9. Dice the tomatoes finely.
10. 10. Wash the arugula and shake it dry.
11. 11. Cut the arugula into small pieces.
12. 12. Peel the onion and chop it finely.
13. 13. Cube half of the sheep's cheese.
14. 14. Wash the lettuce leaves and spin them dry.
15. 15. Mix the diced tomatoes, arugula, onion, and corn in a bowl.
16. 16. Season the vegetable mixture with salt and pepper.
17. 17. Mash the remaining sheep's cheese with a fork.
18. 18. Stir the mashed cheese with the yogurt and thyme.
19. 19. Spread the cheese-yogurt mixture onto the flatbreads.
20. 20. Place the dry lettuce leaves on the flatbread.
21. 21. Place the vegetable-cheese mixture in the center of the flatbread.
22. 22. Distribute the filling evenly, leaving a border of approx. 2 cm.
23. 23. Roll the wraps tightly.
24. 24. Cut the wraps diagonally in the middle.
25. 25. Serve the wraps immediately.

Nutrition per serving

• kcal: 293
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 23 g