Flavorful mackerel gets a taste of the Mediterranean with feta, fresh tomatoes and balsamic dressing.
Cook time: 15- 20 minutes
1 each small size yellow and red tomatoes, sliced 1/4-inch thick
8 slices provolone cheese
1 can Pacific Crown Mackerel in Natural Oil, de-boned & flaked into bite size pieces
1/4 cup creamy balsamic dressing
2 tablespoons each crumbled peppercorn feta cheese and fresh chopped marjoram
4 flatbreads or sun-dried tomato wraps
Extra virgin olive oil
2 tablespoons grated Parmesan cheese
Preheat broiler oven.
Before assembling wrap, place each flatbread or wraps on a foil-lined baking sheet.
Evenly divide the red sliced tomatoes down the center (longest length) of each flatbread topped with 2 slices provolone cheese.
Flake and evenly divide the mackerel over sliced cheese.
Drizzle dressing over mackerel; top with yellow sliced tomato.
Sprinkle 1/2 tablespoon each feta cheese and chopped marjoram over tomato.
Fold each wrap right to left.
Bush with olive oil then sprinkle with 1/2 tablespoon parmesan cheese over each wrap.
Broil until cheese is melted (about 1 minute).
Slice each wrap in half at a diagonal.
Serving Size 1/2 wrap; Calories 340; Calories from Fat 160; Saturated Fat 8; Carbohydrates 22; Fiber 2; Sugars 2; Protein 21; Cholesterol 65; Sodium 810; Vitamin A 8%; Vitamin C 6%; Calcium 45%; Iron 15%