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Ingredients
- hot horseradish sauce 1 tbsp
- half-fat crème fraîche 1 tbsp
- flour tortillas 2 small
- baby spinach leaves 2 small handfuls
- cooked beetroot 50g, drained and cut into matchsticks
- carrot 1 small, peeled and cut into matchsticks
- hot smoked salmon or trout 75g, flaked
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.
Nutritional Information
- Kcals 233
- Carbs 33.2g
- Protein 14.5g
- Fat 4.6g
- Salt 2.5g
- Fibre 2.8g
