Salami and Avocado Sandwich Wrap With Balsamic Mustard Spread |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Tasty. Adapted from a recipe I got a few days ago from a PBS food newletter. Ingredients:
1 tablespoon cider vinegar |
salt |
pepper |
1/2 medium red onion, sliced paper thin |
2 small firm avocados, cut in thin wedges |
4 large flour tortillas |
4 ounces baby spring greens |
6 ounces genoa salami, sliced thin and cut into thin strips |
3 tablespoons dark spicy mustard |
2 tablespoons balsamic vinegar |
1/4 cup mayonnaise |
Directions:
1. Stir together Balsamic Mustard Spread ingredients until well blended.
2. Sprinkle cider vinegar, salt and pepper over the onion and avocados.
3. Spread a heaping Tbsp of Balsamic Mustard Spread on each tortilla.
4. Leaving a 1 1/2-inch border at one side of tortilla, scatter half the onion slices over the spread, then top with the greens.
5. Scatter avocado wedges, salami strips and the rest of the onion on top of the greens.
6. Starting with the side of each tortilla with no border, roll toward the side with a border; press edge of tortilla with border against the wrap, allowing the sauce to seal the sandwich (use more sauce if necessary).
7. Eat at once or wrap in plastic wrap and refrigerate.
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