Sesame Wrap with Spinach, Mozzarella, and Tomatoes
For the wrap: In a bowl, stir the flour with the sesame seeds, the egg, and a pinch of the salt. Gradually stir in up to 125 ml (approximately a 1/2 cup) of water until a pancake-batter consistency is reached. Rest the dough for 30 minutes. If necessary add some additional water or flour to get the right consistency to the batter.
For the filling: Rinse and deseed the tomatoes, and cut them into thin strips. Drain and coarsely chop the mozzarella. Rinse the spinach and shake it dry. For the wraps: Heat 1 teaspoon of the oil in a skillet. Add half of the batter to the pan to cook through, followed by the remaining half of the batter for two wraps. For the assembly: Spread the cream cheese on each wrap and top with the spinach leaves, cheese, tomatoes, salt and pepper. Roll up the wrap and place some waxed paper on both ends. Slice the wraps in half on an angle and sprinkle with the sesame seeds and chili powder.