210 g can salmon, drained

freshly ground black pepper to season

1 spring onion, thinly sliced

2 Quality Bakers Wraps

1 tablespoon chopped parsley

shredded iceberg lettuce

2 tablespoons mayonnaise

1/2 avocado, sliced

1 teaspoon lemon juice

alfalfa sprouts (optional)

Place salmon in a bowl. Flake with a fork. Add spring onion, parsley, mayonnaise, lemon juice and pepper. Mix to combine. Lay wraps on a flat surface. Place a line of shredded lettuce along one long edge of the wrap, 4 cm from the edge. Divide salmon mixture between the wraps, spooning on top of lettuce. Top with avocado and sprouts. Fold edge of wrap over filling and roll up to enclose. Trim off ends. Cut each roll in half on the diagonal. If desired wrap a serviette around each wrap.

Serves 2.


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