It's a Wrap

 I am fairly committed to writing a book about breakfast now. This very simple, quick and easy dish I made this morning has me excited to send out a proposal and get the ball rolling. I'm up to 16 recipes in the past few weeks, pretty much one a day. Well, here's a sample: 

The Thanksgiving Wrap

1 flat bread, home made or store-bought flour tortilla
2 tbs chevre
1 tbs umeboshi plum paste, found in a Japanese grocery
¼ c walnuts, crushed
1 tsp unrefined sugar
¼ tsp salt
1/8 tsp ground cinnamon
3 slices leftover turkey or roasted turkey cold cuts
1 tsp apple cider vinegar
1 tsp maple syrup
1 tbs walnut oil
Pinch of salt
Handful of baby spinach
 

Warm the flatbread over an open flame. Then spread with the chevre and squirt on the umeboshi paste. This is a stand in for cranberry sauce, it’s more sour, salty and sits in the wrap better. Spread it around evenly. Heat the crushed walnuts in a nonstick pan with the sugar and salt and cinnamon, stirring constantly and being careful not to let burn. Transfer to a plate to cool. Then sprinkle on the flatbread. Add the slices of turkey. In a small bowl mix the vinegar, syrup, oil and salt to form a dressing. Add in the spinach and mix with your hands. Then transfer to the flatbread. Roll up the bread tightly, cut on the diagonal and serve at once.