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1
Start by mixing up the yogurt sauce: Measure all of the sauce ingredients into a small bowl and whisk to combine.
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2
You can make this in advance for the best flavor; I mixed mine up the night before.
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3
Refrigerate until you are ready to use it.
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4
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).
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5
Spread a layer of yogurt sauce onto the flatbread, making sure to get it all the way out to the edges.
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6
Top with a layer of smoked salmon, then thinly slice purple onion.
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7
Then sprinkle on the olives, capers and baby dill.
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8
Add a layer of thinly sliced cucumber and then a layer of thinly sliced tomato.
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9
Sprinkle with salt and pepper, to taste.
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10
Top with spring greens or lettuce and a little more of the yogurt sauce.
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11
Using the parchment paper, roll the wrap into a tight roll, just like rolling up a burrito, tucking the sides in as you wrap.
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12
To secure it closed, I used a piece of kitchen twine.
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13
This will make two large or four small wraps.
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14
Serve right away for best results.
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15
If you are making these for a picnic, make them just before you leave and keep them chilled until you serve them.
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16
Note: I used applewood smoked Alaskan sockeye salmon and loved it, but any salmon will workgrilled, baked, leftover from dinner, etc.
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17
If youre not a salmon lover, you can substitute grilled chicken or steak.
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18
For a vegetarian option, substitute hummus for the salmon.
