Mozzarella, Tomato, Basil Wrap
Ingredients
- Herbed Greek Yogurt Dip
- 1 cup plain Greek yogurt
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp of dried chives (1 tbsp of fresh)
- 1 tsp of dried dill (1 tbsp of fresh)
- ¼ tsp of garlic powder
- ¼ tsp salt
- 1/2 tsp pepper
- Wrap: (Makes 4)
- 4 Whole Grain Fatbreads (we used Flatout flatbread – multigrain with flax)
- 1 1/2 cups romaine lettuce, thinly sliced
- 16 slices salami (4 on each)
- 12 slices (about 1 ounce each) Wisconsin fresh mozzarella cheese (3 slices on each)
- 12 slices tomato (3 slices on each)
- 12 large basil leaves (3 leaves on each)
Instructions
- In small bowl, combine Greek, vinegar, lemon juice, chives, dill, garlic powder, pepper and salt; mix well. Place tortillas on flat surface and evenly spread yogurt mixture over each, leaving some room around the edges. Sprinkle romaine evenly among tortillas, covering entire yogurt mixture. Arrange 4 slices salami overlapping in row down center of each tortilla. Then top with 3 slices fresh mozzarella and 3 slices tomato and 3 basil leaves. Roll one end of tortilla like a burrito and secure with 2 toothpicks, spaced evenly. Slice in half & serve. (Dip recipe will make enough to prepare the wraps plus extra for dipping with fresh veggies.)