Smoked Turkey Caesar Wraps

Method

1. Place a medium-sized pot of water over high heat and bring to the boil. Carefully add the eggs and cook for 6 minutes for a soft set, or up to 9 minutes for a hard set, if preferred. Remove from heat, drain and run under cold water. Peel the eggs, then slice and set aside.
2. Place a griddle pan over medium-high heat. Once hot, add the pancetta slices and cook for 2–3 minutes on each side, or until golden brown and caramelised. Remove and place on paper towel to drain.
3. To assemble the wraps, lay the flatbreads onto a board or clean work surface. Evenly divide the lettuce leaves between the flatbreads, placing them in the centre. Top with sliced smoked turkey, crispy pancetta, sliced egg, parmesan, and Caesar dressing. Season with sea salt and cracked black pepper to taste.
4. Starting from one end, roll up each flatbread firmly (not too tight or too loose), folding the bottom edge under so it doesn’t unroll.
5. Lightly brush all sides with olive oil.
6. Return the griddle pan to medium heat and grill each side of the wraps for 2–3 minutes, or until golden brown. You may need to work in batches to avoid overcrowding the pan.
7. Remove from the pan, slice in half, and serve.

1. Find Barossa Fine Foods Turkey and Pancetta products in select Coles, Woolworths, leading independent supermarkets or Barossa Fine Foods retail stores across South Australia.