Veggie-Ham Wraps

Ingredients

• 100 g corn flour
• 100 g whole wheat flour
• 1 pinch salt
• 50 g spinach
• 3 Carrots
• 1 small zucchini
• 2 Tomatoes
• 6 leaves iceberg lettuce
• 6 leaves frisée lettuce
• 1 tbsp Lemon Juice
• 3 tbsp olive oil
• Tabasco
• Pepper
• 6 slices turkey ham

Instructions

1. 1.

   Mix corn flour with whole wheat flour, 1 pinch of salt and 200 ml water until a moist, soft dough forms. Cover and rest for about 15 minutes.

2. 2.

   Wash spinach, let it wilt in a pot, remove, rinse, drain, cool, then puree finely with an immersion blender.

3. 3.

   Peel half a carrot, slice into thin sticks and set aside. Peel remaining carrots, roughly chop and blanch in boiling salted water for about 8 minutes. Shock in ice water, drain and puree finely with an immersion blender.

4. 4.

   Divide the dough into thirds. Knead spinach puree into one third, carrot puree into another third, leave the last third plain. Halve each portion. Roll each half out thinly on a floured surface, then pan‑fry both sides without oil for ½–1 minute until light brown spots appear, then set aside warm.

5. 5.

   Wash and slice zucchini thinly. Wash tomatoes, halve, core, and slice. Clean lettuce leaves, rinse and dry with a salad spinner.

6. 6.

   Whisk lemon juice with olive oil, a few dashes of Tabasco, salt and pepper to make a dressing.

7. 7.

   Layer the flatbreads with lettuce, turkey ham, carrots, tomatoes and zucchini, drizzle with dressing, roll up, cut crosswise in half and serve.