Greek Salmon Wraps

Start by mixing up the yogurt sauce:
Measure all of the sauce ingredients into a small bowl and whisk to combine. You can make this in advance for the best flavor; I mixed mine up the night before. Refrigerate until you are ready to use it.

To make the sandwiches:
Lay one piece of flatbread on a sheet of parchment or waxed paper (which will make these a lot easier to roll later). Spread a layer of yogurt sauce onto the flatbread, making sure to get it all the way out to the edges.

Top with a layer of smoked salmon, then thinly slice purple onion. Then sprinkle on the olives, capers and baby dill. Add a layer of thinly sliced cucumber and then a layer of thinly sliced tomato. Sprinkle with salt and pepper, to taste. Top with spring greens or lettuce and a little more of the yogurt sauce.

Using the parchment paper, roll the wrap into a tight roll, just like rolling up a burrito, tucking the sides in as you wrap. To secure it closed, I used a piece of kitchen twine.

This will make two large or four small wraps. Serve right away for best results. If you are making these for a picnic, make them just before you leave and keep them chilled until you serve them.

Note: I used applewood smoked Alaskan sockeye salmon and loved it, but any salmon will work—grilled, baked, leftover from dinner, etc. If you’re not a salmon lover, you can substitute grilled chicken or steak. For a vegetarian option, substitute hummus for the salmon.