Salmon wraps, the perfect practical sandwich to take anywhere

Ingredients

• 4 wheat tortillas
• 1 salmon fillet (or 4 slices of smoked salmon)
• 1/2 Tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 egg
• 1 romaine lettuce
• 1 carrot
• 160 g plain cream cheese

Materials

• cling film
• grater

Preparation

• Salmon:
  Place the salmon in a deep dish, drizzle with olive oil and season.
  
  Cover with cling film and cook in the microwave for 4 minutes.
  Remove the skin, then flake the salmon.
• 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 lettuce:
  Separate the lettuce leaves, wash them, then stack them.
  Roll them up and cut them into thin strips; this is called cutting the lettuce into a chiffonade.
• The carrot:
  Peel and wash the carrot before grating it.
• The wrap:
  Spread about 40 g of cream cheese in the center of each wrap. Add the other ingredients prepared earlier on top. Be careful not to overfill the wrap.
  
  Fold the bottom edge over the filling, then fold in the two sides and roll it all up to form the wrap.
  
  Wrap in cling film, then place in the fridge if you want to eat them later.
• And that's it—your wraps are ready!

Cookware

Attributes

Questions

Photos of members who cooked this recipe