This recipe is adapted from a Martha Stewart recipe from Everyday Food. I didn't have all the ingredients so I subbed with what I had. Her recipe is the original and my subs are in parenthesis.
6 slices bacon (subbed 6 tbsp crumbled bacon bits)
1/2 cup low fat plain Greek yogurt (subbed Stonyfield Farm low fat plain yogurt)
1 oz Parmesan grated (1/2 cup cheap parmesan in a can)
coarse salt (forgot to use it)
2 pieces lavosh flatbread or sandwich wrap (used Aladdin Bakes thin plain wraps)
4 tsp Dijon mustard
1 reserved cooked steak, thinly sliced (not sure how much I used, probably about 4-6 oz)
1/2 small red onion, thinly sliced (4 tbsp thinly sliced scallion, white parts)
1 cup baby arugula (2+ cups baby arugula)
The original recipe calls for mixing the yogurt and parm and layering the rest of the ingredients on two pieces of flatbread. I really didn't feel like going to all that trouble; so I just mixed the parmesan, yogurt, bacon and scallion together and made a spread. If I had to do it over again, I would throw in the dijon to the spread as well. I just forgot to until I had already started making the sandwich layers. So the end result.... just spread the mixture, layer with meat/arugula/meat/arugula and wrap. I measured it and spread 4 tbsp on each wrap and had enough spread for 4 wraps. Eat. It makes a huge sandwich. We could easily have split it (we're trying to eat smaller portions). However, we did not and 3 hours later I'm still full.
The reason I layered meat and arugula twice is that I think it made a better mouth full than just a chunk of meat and a chunk of arugula in a bite. Either way works though.