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Lettuce, tomato, avocado and fresh salmon wraps

Best choice for summer dinners or carrying to the beach. The fillings can be adapted to your taste. Ingredients for 2 rolls

  • clean and julienne lettuce
  • 2 whole wheat tortilla wraps
  • ½ Avocado
  • Juice of half a lemon
  • ½ salad tomato
  • 150 g fresh salmon in a loin
  • ½ cucumber

Yoghurt sauce

  • 1 Greek yogurt without sugar
  • ½ tablespoon of extra virgin olive oil
  • salt and black pepper mill
  • 1 tablespoon lemon juice
  • chopped fresh chives
  • ½ teaspoon mustard (optional)

Instructions

  1. Mix all yogurt sauce ingredients and refrigerate until ready to use
  2. Prepare in separate bowls all the ingredients that you are going to use to fill the wraps.
  3. Wash, drain well and shred the lettuce and reserve in a bowl.
  4. Slice the avocado, put it on a plate, sprinkle with lemon juice and sprinkle with salt. Reserve.
  5. Wash the tomato and cut it into thin slices, sprinkle with salt and set aside on a plate.
  6. Cut the cucumber in very thin slices (I peel it because I don’t like the taste of its skin), sprinkle salt and vinegar and let it macerate until used.
  7. Make sure the salmon has no bones or skin, sprinkle with salt and black pepper from the grinder.
  8. Fry the salmon in a hot pan, there is almost no need to add oil because the salmon releases fat. Remove for a plate, cut into pieces and set aside.
  9. Heat the wraps separately in the microwave, 30 seconds each at 800W.

Assambling:

  1. Stretch the warm tortilla, fill alternately with the lettuce, tomato, salmon, cucumber, yogurt sauce and close the tortilla as an envelope, sprinkle with chopped chives and close with a napkin, tie with string and serve.
  2. Serve with yoghurt sauce.

 Source: https://lacocinadefrabisa.lavozdegalicia.es/

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