Wraps with spicy salad filling

Ingredients

• 200 g Flour
• 350 ml milk
• 1 egg
• 1 pinch salt
• 8 large iceberg lettuce leaves
• 6 tbsp sweet‑sour sauce
• 200 g salami (in pieces)
• 16 slices pickled jalapeños

Instructions

1. 1.

   Whisk flour, milk, egg and salt into a smooth batter; let rest for about 10 minutes.

2. 2.

   Wash and dry the iceberg lettuce. Cut the salami into 0.5 cm cubes and quarter the jalapeños.

3. 3.

   Bake eight thin pancakes from the batter and allow them to cool.

4. 4.

   Spread each pancake with 1½ tbsp sweet‑sour sauce, lay a leaf of lettuce on top, then distribute salami and jalapeño pieces. Fold in the ends, roll up, and cut diagonally. Optionally serve wrapped in napkins.