By using a light balsamic vinaigrette, we also find that the salad leaves stay crunchy and don't wilt as quickly. It also helps to use a fairly sturdy salad green like arugula or spinach. Bibb lettuce, red leaf lettuce, and baby greens seem to wilt faster.
One wrap is pretty satisfying for a light lunch. Go for two if you want something more substantial, or give the second roll to your favorite sweetie.
Arugula, Apple & Chickpea Salad Wraps
two big handfuls arugula, washed and dried
1/2 apple, diced
1/2 cup canned garbanzo beans, rinsed
1 hard-boiled 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
2 12-inch flour 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.
(Images: Emma Christensen)