Clean the salad, wash and shake dry. Peel, wash and roughly grate the carrots. Wash parsley, shake dry, pluck the leaves from the stalks and chop them, except for something to garnish.
Peel the garlic and press it through a garlic press. Chop anchovy fillets finely. Mix egg yolk, mustard, vinegar, parsley, garlic, parmesan and anchovy. Season with salt and pepper. Add oil drop by drop while stirring.
Heat the wraps in a pan without fat for 1/2 minute one after the other while turning. Spread the dressing on the wraps and spread it, leaving a rim of approx. 4 cm. One after the other with
Turn in sides, roll up wraps, cut diagonally. Wrap the ends with a piece of parchment paper.