Summary

Ingredients

• 4 tortilla (s), or durum
• 8 tomato (s), dried
• 100 g salad cream or mayonnaise
• 0.5 ½ head iceberg lettuce
• 1 handful rocket
• 2 tablespoon ajvar, mild or spicy
• 125 g mozzarella
• 12 basil leaves, fresh and coarsely plucked
• 2 teaspoons oil
• Balsamic vinegar
• salt and pepper
• Tabasco

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Instructions

1. First bring the sun-dried tomatoes to the boil briefly in a little water and soak for an hour.
2. Cut the soft tomatoes into small pieces.
3. Season the cream of the salad with a little tomato water, ajar and tabasco.
4. Wash the iceberg lettuce and cut into smaller pieces, about 1 cm, so that it does not slip out of the flatbreads later. Wash and roughly chop the rocket. Cut the mozzarella into small cubes and season with balsamic vinegar, olive oil, salt and pepper.
5. Spread the flat cakes evenly over the entire surface with the seasoned salad cream. Place iceberg lettuce and rocket on the lower semicircle, topped with pieces of tomato and mozzarella. Finally, sprinkle the basil pieces.
6. Now the flatbread is rolled up like a roulade: First fold in the side edges and roll up the sheet of dough tightly. Each roll is cut into about 4 pieces and arranged nicely with the cut surfaces facing up.
7. This amount is sufficient for a snack and is in great demand at a party.
8. As a main course for 4 people, you should expect double the portion.
9. The filling can be modified in many ways.