Turkey Club Wrap on BBQ Flatbread with Lemon Savoury Mayonnaise

Turkey Club Wrap on BBQ Flatbread with Lemon Savoury Mayonnaise

I like to use any of my pizza dough recipes to make flatbreads on a gas grill. I find dough that was made the previous day and stored in a covered bowl overnight to be best for this purpose. I have posted a couple of them previously on this blog. You can find the plain pizza dough recipe here:
http://rockrecipes.blogspot.com/2007/10/grilled-chicken-pizza.html
My whole wheat and oatbran crust recipe can be found here:
http://rockrecipes.blogspot.com/2008/03/steak-and-roasted-red-pepper-pizza.html

I use about 3 ounces of pizza dough per flatbread, forming it into balls and allowing it to rest for about 10 minutes before rolling out to a very thin round of about 9-10 inches in diameter. Lay the dough rounds on a preheated gas grill on medium flame. These cook very quickly, so don’t walk away. They will take a minute or less per side. As soon as they are able to be flipped, do so and cook for a minute or less on the other side. It is important not to overcook them, don’t allow them to become crispy or else they cannot be folded to use for wraps. We make them all the time during grilling season and use them as a base for quick pizzas, for breakfast wraps, just as an accompaniment for favorite BBQ fare or as shown here, as sandwich or salad wraps. This one is a particular favorite of mine which I often make with leftover rotisserie turkey and add some crisp cooked bacon, baby spinach leaves and sliced tomatoes. The fresh Lemon and Savoury Mayonnaise absolutely makes this sandwich.

Lemon Savoury Mayonnaise

In a blender or food processor combine until thick and pale in color
2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
2 tbsp dried summer savoury

Add oil alternately with lemon juice in three parts, adding the oil very slowly in a thin stream.
1 cup canola oil
Juice of one lemon
This will produce a thick mayonnaise, for a thinner mayo reduce the amount of oil.