Recipe by echo echo
Tasty. Adapted from a recipe I got a few days ago from a PBS food newletter.
Top Review by FrenchBunny
A really delicious wrap....I just cut the recipe in half since we were only two and I served it with a nice bowl of soup. Made it as the recipe is and found the flavors did blend very well together. The mustard spread added such a nice zip to the wrap. I had used whole grain Dijon for the mustard and it was great. I also got the Hebrew National Salami to use because I love the flavor of it. I think the idea of the other reviewer to add some cheese is a great idea, I didn't this time, but when I make it again I will add some cheese in it. Thanks so much for sharing your recipe echo echo....
- 1 tablespoon cider vinegar
- 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
Balsamic Mustard Spread
- 3 tablespoons dark spicy mustard
- 2 tablespoons balsamic vinegar
- 1⁄4 cup mayonnaise
Directions See How It's Made
- Stir together Balsamic Mustard Spread ingredients until well blended.
- Sprinkle cider vinegar, salt and pepper over the onion and avocados.
- Spread a heaping Tbsp of Balsamic Mustard Spread on each tortilla.
- 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.
- Scatter avocado wedges, salami strips and the rest of the onion on top of the greens.
- 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).
- Eat at once or wrap in plastic wrap and refrigerate.