Mediterranean Salmon Wraps
Posted by: Bev Fri, 20 Feb 2004, at 3:15 p.m.
4 flatbreads or sun dried tomato wraps
1 small red tomato, sliced 1/4 inch thick
8 slices provolone cheese
1 pouch (7.1 ounces) CHICKEN OF THE SEA Salmon
1/4 cup creamy balsamic salad dressing
1 small yellow tomato, sliced 1/4 inch thick
2 tablespoons crumbled peppercorn feta cheese
2 tablespoons chopped fresh marjoram
Extra virgin olive oil
2 tablespoons grated Parmesan cheese
Place flatbreads or wraps on a foil-lined baking sheet. Evenly divide red tomato
down the center of each. Top each with 2 slices provolone cheese. Divide salmon
over sliced cheese. Drizzle dressing over salmon; top with yellow tomato.
Sprinkle feta and marjoram over tomato.
Fold sides and ends over filling and roll up wraps. Brush with olive oil;
sprinkle with Parmesan cheese. Broil 1 minute or until cheese is melted. Slice
each wrap in half at a diagonal. Serve immediately. Yield: 4 servings