Italian Wrap

Warm this wrap in the oven at 300°F (150°C) or panfry it lightly.

2 whole wheat tortilla wraps
3 Tbsp (45 mL) extra-virgin olive oil
6 leaves radicchio or arugula
2 pieces (250 g) bocconcini cheese
2 ripe tomatoes, sliced
8-10 leaves fresh basil
2 Tbsp (30 mL) balsamic vinegar
Sea salt and freshly ground pepper, to taste
Radish with greens, for garnish

Brush one side of each wrap with one tablespoon (15 mL) of olive oil. Place radicchio, bocconcini, tomato and basil in the middle of each wrap and drizzle with balsamic vinegar and olive oil. Season with salt and pepper.

To assemble each wrap, first fold the bottom one and a half inch (four centimeters) over the filling in order to hold everything together, then roll. Garnish with radish and serve. Serves two.

Source: alive #215, September 2000