Hot smoked salmon wrap
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 tbsp hot horseradish sauce
- 1 tbsp half-fat crème fraîche
- 2 small flour tortillas
- 2 small handfuls baby spinach leaves
- 50g cooked beetrootdrained and cut into matchsticks
- 1 small carrotpeeled and cut into matchsticks
- 75g hot smoked salmon or troutflaked
Nutrition: per serving
- kcal233
- fat4.6g
- saturates0g
- carbs33.2g
- sugars0g
- fibre2.8g
- protein14.5g
- salt2.5g
Method
step 1
Mix the horseradish sauce with the crème fraîche then spread over each tortilla. Divide the spinach, beetroot and carrot on top. add the salmon. Fold up the bottom of one of the tortillas to cover roughly a quarter of the filling, then fold in the sides to make a wrap. Wrap in clingfilm or foil.
