Wrap with Salad Filling

Ingredients

• 175 g wheat flour type 550
• 1 tsp salt
• 2 tbsp sunflower oil
• 50 ml warm water
• flour for handling
• 2 balls mozzarella (125 g each)
• 400 g Tomatoes
• 1 bundle arugula
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 1 tbsp pine nuts
• Parmesan (piece)

Instructions

1. 1.

   Mix the flour with salt in a bowl. Add oil and water, then knead first with the hand mixer attachments, then by hand into a smooth dough; cover and rest 20 minutes. Knead again and divide into four portions.

2. 2.

   Roll each dough piece on a floured surface into a thin flatbread about 26 cm diameter. Heat a non‑fat pan. Bake the tortillas over medium heat for about 1 minute per side.

3. 3.

   When the tortilla puffs, press it lightly to bake evenly and develop brown spots.

4. 4.

   Keep the finished tortilla warm in the oven.

5. 5.

   Drain mozzarella and cut into small cubes. Wash tomatoes, quarter, core, and dice them.

6. 6.

   Wash arugula, dry, shake, and chop smaller.

7. 7.

   Whisk vinegar and olive oil, season with salt and pepper. Mix mozzarella, tomatoes, arugula, and dressing.

8. 8.

   Toast pine nuts in a dry pan and add to the tomato‑mozzarella mixture. Spread the mixture on tortillas, roll into pockets, and serve garnished with grated parmesan.