Keto White Cheese Wrap with Tomatoes & Basil

With a knife or kitchen scissor cut a line starting in the middle of the flatbread.

Slice the tomato and cheese, then set them aside.

On the lower left quarter of the flatbread, add the basil leaves.

On the upper left quarter, add the tomato slices.

On the lower right quarter, add the rocca leaves. Squeeze the juice of a lemon on the arugula, add the olive oil, and season with salt.

Finally, add the cheese slices on the upper right quarter.

Starting with the quarter where you placed the basil, fold it over the tomato quarter. Then fold it up over the rocca leaves quarter. Finally, fold it over the cheese quarter.

In a skillet add the olive oil and over medium heat add the flatbread and cook until it gets crispy, flip it once (about 3 minutes per side).

You can also use a panini press instead of skillet to get the flatbread better toasted.