Salmon and Avocado Wrap

A salmon and avocado wrap is a great idea for a lunch that you can prepare during the week for work. Instead of fresh salmon, you can use smoked salmon if desired, and replace sour cream with yogurt.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 2 piece Tortilla, wheat

  • 1.5 spoons Oil, olive

  • 250 g Fish, salmon

  • 1 piece Avocado, fresh

  • pieces Juice, lemon

  • 3 spoons Sour cream

  • 2 pinch Salt, table

  • 2 pinch Spices, pepper, black

  • 4 pieces Salad, soft

Steps

  1. Rinse the salmon fillet and thoroughly dry it with paper towels. Remove any small bones with tweezers. Season it with pepper and salt.

  2. Heat a pan over medium-high heat. Pour oil into the heated pan, wait for it to heat up, then place the salmon fillet in the pan. First, cook it for 2 to 3 minutes without moving or flipping it on the side with the skin. Then carefully flip the fillet and cook the other side (for about 3 to 4 minutes). If you have a thicker piece, briefly cook it on the side as well.

  3. Transfer the cooked fillet to a plate and remove the skin. Use a fork to break it into smaller pieces.

  4. Cut the avocado in half and remove the pit. Scoop out the flesh with a spoon and cut it into smaller pieces, then place them in a bowl and drizzle with lemon juice. Add sour cream and the pieces of cooked salmon. Season with pepper and salt to taste. Gently mix everything together with a spoon.

  5. Rinse and dry the lettuce leaves. Place the tortillas on a clean work surface and layer them with lettuce leaves. Place the mixture of avocado, sour cream, and salmon in the center. Roll up the tortillas, making sure to tuck the bottom edge inward. Serve the prepared wraps on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 73.59 kcal
  • Fat: 4.32 g
    • Saturated Fat: 0.8 g
  • Carbohydrates: 3.66 g
    • Sugars: 0 g
  • Protein: 4.17 g
  • Fiber: 1.41 g