- two big handfuls arugula, washed and dried
- 1/2 apple, diced
- 1/2 cup canned garbanzo beans, rinsed
- 1 hard-biled egg, diced
- 2-4 ounces hard gouda cheese, cut into bite-sized pieces
- 1 tablespoon extra-virgin olive oil
- 1/2-1 tablespoon balsamic vinegar
- kosher salt
- black pepper
- 2 12-inch whole-wheat tortillas
Combine all the salad ingredients in a mixing bowl. Whisk together the oil and balsamic vinegar with a pinch of salt and pepper. Sprinkle this over the salad and gently toss to coat all the ingredients. Taste a few leaves to check for seasoning and add more salt and pepper as desired.
Lay the tortilla out on a piece of parchment paper. Pile about half the salad greens down the center of one of the tortillas. Fold the side-flaps inward and then roll the tortilla up like a burrito, tucking the greens inward and compressing them as you go. Honestly, the more greens you can coerce into your roll, the better. Fold the parchment around the salad wrap and secure with a piece of masking tape or loose rubber band.
These wraps are best eaten within a few hours. If you’re making it for lunch, it works better to make it in the morning rather than the night before. Makes 2 salad wraps.
Source: The Kitchn