Colorful Salad-Filled Wraps

Ingredients

• 100 g whole wheat flour
• 2 tsp Baking powder
• 1 egg yolk
• Salt
• 1 tbsp Olive Oil
• 3 tomatoes
• 1 bunch arugula
• 1 onion
• 150 g sheep cheese (feta)
• 8 lettuce leaves
• 4 tbsp canned corn
• pepper from grinder
• 150 g yogurt
• 1 tsp dried thyme

Instructions

1. 1.

   Mix flour with baking powder and whisk into a smooth dough with egg yolk, salt, oil, and 150 ml water. Divide the dough into four parts and bake each flatbread in a skillet (about 20 cm diameter) one after another; keep the flatbreads warm in the oven.

2. 2.

   Wash, pit, quarter, and dice tomatoes. Wash arugula, shake dry, and chop finely. Peel and finely mince onion. Dice half of the sheep cheese. Clean, wash, and spin lettuce dry. Mix tomatoes, arugula, onion, and corn; season with salt and pepper. Crumble remaining sheep cheese. Stir in yogurt and thyme.

3. 3.

   Spread tortillas with the mixture and top with lettuce leaves. Spoon the vegetable-cheese mix into the center of each flatbread, spreading evenly to about 2 cm from the edge. Roll up the wraps, cut diagonally across the middle, and serve.