Flour tortillas are not just for tacos and burritos and other Mexican fare. They also make excellent sandwich wraps for all manner of fillings, including the Italian inspired combination that is used in this recipe. First you slather the tortillas with Dijon mustard, then layer on sliced mortadella (or other cold cuts), mozzarella, and parsley before rolling them up and slicing on the diagonal to serve, topped with black sesame seeds if desired.
- 2 tortillas (Mexican)
- 6 slices bologna (olive)
- 1/2 fresh mozzarella (ball)
- arugula (to taste)
- salsa (to taste)
- dijon mustard (to taste)
- Spread each tortilla with mustard.
- Top with olive bologna, sliced mozzarella, arugula and salsa to taste.
- Roll up and slice into pinwheels. Serve.