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Toasted salmon burrito

  • Cooking time
  • Preparation time
  • 6 portions
recipe image Toasted salmon burrito

Ingredients

  • 800 g skinless salmon fillets
  • 30 g packet Mexican spice mix
  • 1 tablespoon sesame seeds
  • 20 g Flora margarine
  • 6 wholegrain wraps
  • 1/2 iceberg lettuce shredded
  • 1 large carrot peeled coarsely grated
  • 140 g grated cheddar
  • 2 avocados thinly sliced
  • 1 cup fresh coriander
  • garlic aioli to serve

Nutrition Facts

Energy (kcal)639 kcal
Energy (kJ)2672 kJ
Protein (g)40.3 g
Carbohydrate incl. fibre (g)46.8 g
Carbohydrate excl. fibre (g)35.9 g
Sugar (g)5.7 g
Fibre (g)10.9 g
Fat (g)34.1 g
Saturated fat (g)11.2 g
Unsaturated fat (g)17.3 g
Monounsaturated fat (g)11.5 g
Polyunsaturated fat (g)5.8 g
Trans fat (g)0.5 g
Cholesterol (mg)98 mg
Sodium (mg)1276 mg
Salt (g)3.19 g
Vitamin A (IU)6471 IU
Vitamin C (mg)10.9 mg
Calcium (mg)229 mg
Iron (mg)2.44 mg
Potassium (mg)1098 mg

Instructions

  1. Cut salmon into 1cm slices. Place spice mix and sesame seeds in a large sealable bag. Add salmon. Seal. Toss to coat.
  2. Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook salmon, in batches, for 1-2 minutes each side, until cooked.
  3. Spread the centre of each wrap with Flora. Top with lettuce, carrot, cheddar, avocado, salmon, coriander and aioli. Wrap up to enclose.
  4. Cook the burritos, 1 at a time, on a preheated sandwich press for 1-2 minutes, until crisp and light golden. Remove and cut in half. Drizzle with a little more aioli.