John Myers
Ingredients for 10 servings:
- 750 g rye flour (wholemeal)
- 400 ml water, lukewarm
- 1 tsp salt
- 100 ml olive oil
- 500 g low-fat curd cheese
- 1 large garlic clove(s)
- 5 tbsp milk
- 60 g cucumber(s)
- Salt
- n. E. Tomato(s), peppers, turkey, lettuce, cucumber, corn etc.
- Flour for the worktop
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
For the dough, mix together flour, salt, and olive oil. Gradually add the water until a smooth dough forms. Caution: Too much water will make the dough mushy. Let the dough rest in cling film in the refrigerator for about 1 hour. Then divide into about 10 equal portions and roll them out very thinly on a floured surface (I make them the size of a dessert plate). Heat a pan until very hot and briefly cook the wraps on each side. They should be nicely browned on both sides. You’ll know they’re done when the dough bubbles in the pan. For the dip, finely grate the cucumber and press the garlic. Mix all the ingredients well and season with salt. It tastes like tzatziki, but it’s a diet version. It also goes great with raw vegetables. Spread the dip on the wraps and top with whatever you like, e.g., 1 leaf of iceberg lettuce, 3 cherry tomatoes, a little cucumber, and diced turkey. The wraps will keep in the refrigerator for 3-4 days. To heat them up, simply place them in the microwave or oven.
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