Salmon, lamb’s lettuce and yogurt sauce piadina wrap

A quick go-to for lunch, dinner or whenever you don’t feel like cooking, this wrap is also great to pack for lunch at work, or for a spring picnic.

A great tasting piadina (Italian flatbread), with a light, flavourful filling.


  • 1 piadina flatbread, store bought or home-made*(our piadina recipe follows)
  • 50 g smoked salmon
  • 2 tablespoons Limmi lemon juice 2 thin slices of avocado
  • A few Tropea red onion rings (or other variety, to taste)
  • 25 g lamb’s lettuce
  • Salt and pepper to taste
For the Greek yogurt sauce
  • 1 vat plain Greek yogurt
  • 3 tablespoons Limmi lemon juice
  • 1 tablespoon olive oil
  • minced chives, to taste
  • Salt and pepper, to taste


First, make the savoury yogurt sauce. In a bowl, mix the yogurt with the minced chives, oil, Limmi lemon juice, salt and pepper to taste. Stir thoroughly to combine all ingredients.

Now, in three steps, stuff your piadina:

  1. Warm up the flatbread in a very hot non-stick pan.
  2. When it’s warm, transfer it to a plate and spread a generous amount of yogurt sauce on it, followed by the salmon – previously marinated in 2 tablespoons of olive oil – well-rinsed lamb’s lettuce, thinly sliced avocado to taste (drizzled with lemon to keep it from browning), and a few rings of Tropea red onion, if you like it.
  3. Fold the piadina in half over the filling, or roll it as you would a wrap.

Any left-over yogurt sauce makes a great dip for raw veggies.

Enjoy your meal!

*Home-made Piadina flatbread

Here’s a light, lard-free piadina recipe for those who have time or need to make theirs at the last minute: Ingredients for 1 piadina
  • 100 gr flour type 0 (plain flour)
  • 45 ml water (approximately)
  • 20 gr olive oil
  • 5 gr baking soda
  • Salt to taste

In a large bowl, thoroughly mix the water with the oil, baking soda and a pinch of salt. Once combined, stir in the flour, a little at a time. Start mixing the dough in the bowl with your hands, and then transfer it to a pastry board and knead it till smooth and elastic.

Shape the dough into a ball, cover it, and let it rest for about 20 minutes. Roll the dough to a thickness of approximately 2 millimetres using a rolling pin.

Your piadina is ready to cook in a hot pan and be stuffed.