Niçoise Salad Wrap

nicoise salad

When I think of France, I think of resourcefulness. Mais oui! Even though it seems like they invented butter and cheese and macarons and chocolate and champagne, the French, in reality, tend to live a rather spare life. They don’t eat out very much, in fact, they cook at home a lot. They never snack between meals. They believe in quality. And they use what they have, practically. After all, they invented capers! Who would have thought to brine the little bud flowers off of shrubs? And who else but the French would have cooked snails in butter, garlic and parsley, to such a delectable end? They know how to indulge and celebrate, but of course, they just do it…sparingly.

In many ways, they’ve mastered the kind of life to which we all should aspire. So today, our flatbread recipe takes a page out of that very French book with our take on a Salade Niçoise. Hailing from the southern city of Nice, this salad is one of my all time favorites. It is composed of bits and bobs of what ingredients you may have on hand, in addition to some classic ingredients that this salad is known for: tuna, egg, olives, and potato.

The salad is not tossed around in dressing, usually, but is arranged on a plate, or in this case, rolled inside a flatbread wrap, beautifully. A slice of tuna, some wedges of hard boiled egg, some boiled new potatoes, olives, lettuce, and roasted red pepper. Perhaps a stack of green beans, boiled until tender, rolled up in your wrap, also. Have some capers? Add them to the lot. A tomato? Why not? Prefer a little onion? No one is going to stop you! Indeed, someone in France is applauding you right now because you are using beautiful ingredients to make a healthy lunch while others around you are eating fast food out of polystyrene boxes. And you will let them.

You can get as creative as you like with this flatbread wrap, as long as you think fresh and flavorful, and stick to the basic ingredients as a foundation; you can get a little wild from there. For as many people as there are in France, there are just as many ways to make this glorious regional salad, wrapped up in your choice of Flatout flatbread. Go ahead and bid adieu to a calorie laden greasy lunch and bonjour to your new favorite salad, your budget being met, and the jealousy of your coworkers. And that is cause to celebrate!

Amy at Flatout

Niçoise Salad Wrap


  • 1 Flatout Flatbread
  • 2-3 pieces Italian tuna filets, canned, in olive oil
  • 1 hardboiled egg, sliced in wedges
  • 2-3 roasted red pepper pieces
  • 5-6 pitted olives of your choice
  • 3-4 bibb or romaine lettuce leaves, rinsed, patted dry
  • Salt and freshly ground pepper
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive oil
  • Optional, but delicious:
  • 1 small new potato, boiled and sliced
  • 1 thin slice of red onion
  • 2 slices ripe tomato


In a medium bowl, mix olive oil and vinegar together until blended. Add lettuce, olives (and optional ingredients) and toss gently until coated. On Foldit flatbread of choice, place tuna at rounded end of flatbread, then layer on red pepper and egg. Top with salad blend and season with a pinch of salt and a turn of fresh pepper. Roll up and cut in half.

Suggested Flatout: Italian Herb, ProteinUp - Core12

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