Salmon wraps with cottage cheese, spinach and cucumber
Wholemeal tortillas with pan-fried cubes of salmon folded into cottage cheese with lemon, dill and red onion, plus baby spinach, cucumber and tomato. Quick to make and good to take along. Many use hot-smoked salmon, and some stir in sweetcorn or a spoonful of pesto.
- 25 minTime
- 22 minHands-on
- 4Portions
- ≈ 46 krper portion
- 540kcal per portion
Ingredients for 4 portions
- 400 gSalmon fillet, skinless, in 2 cm cubes
- 1 tspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 1Cucumber
- 2Tomatoes
- ½Red onion, finely chopped
- 250 gCottage cheese
- ½Lemon, zest and juice
- 3 ½ tbspDill, chopped
- 8Wholemeal tortillas
- 70 gBaby spinach
Method
- Season the salmon cubes with salt and pepper. Fry them in the oil in a frying pan over medium-high heat for 3–4 minutes, until cooked through. Let them cool a little.
- Cut the cucumber into sticks and dice the tomatoes. Finely chop the red onion.
- Mix the cottage cheese with the lemon zest, a little lemon juice, the dill and red onion. Gently fold in the salmon and season with salt and pepper.
- Warm the tortillas for a few seconds per side in a dry frying pan so they are soft.
- Lay spinach, cucumber, tomato and the salmon filling on the tortillas. Fold up the bottom edge and roll up.
The cost is estimated from Swedish grocery prices.
