Salmon wraps, the perfect and practical sandwich to take everywhere

Ingredients

• 4 wheat tortillas
• 1 salmon filet (or 4 slices smoked salmon)
• 1/2 Tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 egg
• 1 romaine lettuce
• 1 carrot
• 3/4 cup cream cheese

Materials

• cling film
• grater

Preparation

• Salmon :
  Place the salmon in a deep plate, drizzle with olive oil and season.
  
  Cover with cling film and cook in the microwave for 4 minutes.
  Remove the skin then crumble.
• The hard-boiled egg:
  Boil water in a saucepan then place the egg in the water and cook for 10 minutes over medium heat.
  
  Then, remove the hard-boiled egg from the water, peel it and crumble it.
• The salad :
  Tear the lettuce leaves, wash the leaves then layer them.
  Roll everything up to cut the lettuce into thin slices, this is called "cutting into a chiffonade".
• The carrot :
  Peel and wash the carrot before grating it.
• The wrap:
  Spread each wrap with about 1 Tbsp of cream cheese in the center. Add the other ingredients prepared previously on top. Be careful not to overfill the wrap.
  
  Fold the lower part over the filling then the two sides and roll everything up to form the wrap.
  
  Wrap in cling film then place in the fridge (if you want to eat them later).
• There you are ! Your wraps are ready !

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe