Veggie wrap

To prepare the veggie wraps, start by making the tzatziki sauce: wash the cucumber and with a small knife remove the peel until you obtain a completely white surface 1. Grate the cucumber with a coarse grater 2, then transfer the pulp to a sieve, squeezing it well to drain the vegetation liquid 3.

Further chop the cucumber finely with a knife to obtain even finer pulp 4. Wash the fresh mint and finely chop the leaves 5, finally chop the half clove of garlic 6.

In a bowl, pour the chopped cucumber, add the Greek yogurt and mix 7. Then add the chopped mint and garlic 8, the salt, oil, and vinegar 9. Thoroughly blend all the ingredients until you get a homogeneous mixture. Let the sauce rest in the refrigerator for half an hour covered with plastic wrap.

Now move on to cooking the caramelized cherry tomatoes: rinse the cherry tomatoes well under running water and cut them in half 11. In a pan, brown the half clove of garlic with the oil. When it turns golden, add the cherry tomatoes and sauté them for 2 minutes over medium heat 12.

Add to the cherry tomatoes in the pan the brown sugar 13, salt 14, and thyme broken up by hand 15. Let the cherry tomatoes wilt over low heat for about ten minutes or until they lose almost all their water, then turn off the heat. You can replace the caramelized cherry tomatoes with confit tomatoes (for the recipe click here).

Continue preparing the wraps by preparing the other vegetables for the filling. For cutting the vegetables you can refer to the guide Cooking school: how to cut vegetables. Start by carefully washing all the vegetables and the mixed salad greens. Peel the carrots and cut them finely into julienne strips 16. Proceed with the zucchinis, removing both ends 17, while the cucumber can be cut with or without skin as you prefer, first halved and then into thin diagonal slices 18.

Heat the bottom of a non-stick pan over low heat and place the piadina without lard on one side, warming them for a few seconds to prevent them from drying out. Then remove them from the heat and spread them on the heated side with plenty of tzatziki sauce 19. Start filling, placing in the center of each piadina the mixed salad (about 0.5 oz), cucumbers (about 1.5 oz), zucchinis (about 1 oz), and carrots (about 1.5 oz) as shown in the photos (20-21).

Add 3 oz of caramelized cherry tomatoes on top of each piadina 22. Finish the vegetables, then cut the feta into cubes of about 1/4 inch 23 and add 1 oz for each piadina. Roll the piadina to create your wraps, being careful not to let the ingredients spill out 24.

In a non-stick pan previously heated over low heat, lightly sear the wraps obtained on all sides for a few seconds 25. Then remove them from the heat. To enjoy the veggie wraps more comfortably, you can cut them in half diagonally 26 and serve them with some extra tzatziki sauce on the side 27.